Pear and Ginger Upside-Down Cake Recipe

Name: Pear and Ginger Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups cake flour; 1 tablespoon plus 3/4 teaspoon ground cinnamon; 2 teaspoons ground ginger; 1 1/8 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon baking soda; 1/2 cup milk (do not use low-fat or nonfat); 3/4 teaspoon vanilla extract; 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup (packed) golden brown sugar; 1 large egg; 1/2 cup mild-flavored (light) molasses; 3 firm but ripe Bosc pears, peeled, cored, thinly sliced; Whipped cream

Servings: persons

Nonstick vegetable oil spray
1 1/2 cups cake flour
1 tablespoon plus 3/4 teaspoon ground cinnamon
2 teaspoons ground ginger
1 1/8 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/2 cup milk (do not use low-fat or nonfat)
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 large egg
1/2 cup mild-flavored (light) molasses
3 firm but ripe Bosc pears, peeled, cored, thinly sliced
Whipped cream

1
Preheat oven to 350F.
2
Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray.
3
Sift flour and next 8 ingredients into medium bowl.
4
Combine milk and vanilla in glass measuring cup.
5
Beat butter and sugar in large bowl until lightly and fluffy.
6
Add egg and beat until will blended.
7
Add molasses and beat will.
8
Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients.
9
Arrange pears in bottom of prepared pan.
10
Pour batter over.
11
Bake cake until tester inserted into center comes out clean, about 40 minutes.
12
Transfer pan to rack and cool 10 minutes.
13
Using small knife, cut around sides of pan to loosen cake.
14
Turn cake out into rack and cool slightly.
15
(Cake can be prepared 1 day ahead.
16
Cover and store at room temperature.)
17
Serve warm or at room temperature with whipped cream.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/2 cups cake flour, 1 tablespoon plus 3/4 teaspoon ground cinnamon, 2 teaspoons ground ginger, and more.

Yes, Pear and Ginger Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear and Ginger Upside-Down Cake

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