UPSIDE-DOWN PEAR GINGERBREAD CAKE
Categories Cake Fruit Ginger Dessert Bake Christmas Thanksgiving Pear Winter Christmas Eve Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make topping:
- Peel and core pears and cut each into 8 wedges.
- Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
- Make cake:
- Preheat oven to 350°F.
- Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
- Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
- Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.
GINGERBREAD PEAR CAKE
Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.
Provided by Mallinda
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
- Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
- Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
- Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g
GINGERBREAD PEAR CAKE
I was given some pears and didn't know what to do with them so went on a search for recipes. I found a recipe titled "Dark Gingerbread Pear Cake" on a blog www.sassyradish.com . Of course I had to make some substitutions and alterations to make it my own but the basic recipe is still the same. It made the house smell heavenly!
Provided by Michelle Bates-Phipps
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. clean, core and chop pears. You can peel them first if you like. Set aside
- 2. peel and grate ginger. Ginger peels very easily with the back of a spoon. Be careful grating because it is very fibrous. Set aside
- 3. mix dry ingredients together in a small bowl. Set aside
- 4. mix wet ingredients in stand mixer one at a time. It is best if your eggs are room temperature.
- 5. melt together butter and water in sauce pan.
- 6. mix dry and wet mixtures together on low speed a little at a time until blended.
- 7. add butter with water and ginger. Mix until just blended
- 8. butter and flour a 8 x 8 pan. pour cake mixture in. put pears on top. Do not mix in!
- 9. bake in 350 oven for approx 35 minutes or until toothpick inserted into center comes out clean.
GINGERBREAD PEAR UPSIDE DOWN CAKE
Warm gingerbread cake is baked in a skillet on top of a sweet mixture of caramelized pears, then flipped over for a beautiful and delicious presentation!
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Use a 10-inch cast iron skillet, or according to Epicurious, you can use a 12-inch non-stick skillet if you wrap the handle in a double layer of foil.
- Peel pears and cut into quarters. Remove the core portion, and slice each quarter lengthwise into four slices.
- Heat the skillet to medium on the stove top and melt 1/4 cup butter. Cook butter until the foam on top of the butter starts to go away.
- Reduce heat to low, and sprinkle the 3/4 cup packed brown sugar onto the butter. Let the brown sugar sit in the butter, without stirring, for three minutes.
- Carefully lay the pears into a circle in the sugar mixture.
- Leave the pears in the skillet (don't stir), still over low heat, for a couple more minutes, then remove from heat.
- Time to make the cake batter! Beat the 1/2 cup softened butter, 1/2 cup brown sugar, and egg in a large bowl.
- Boil the water, and stir in the corn syrup and molasses. Remove from heat.
- Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter, egg, and sugar mixture, and mix on slow speed just until it begins to blend together.
- Slowly pour the molasses, corn syrup, and water mixture into the batter, while mixing on low speed, just until well blended.
- Pour the cake batter into the skillet, over all that pear and brown sugar goodness. The batter should be runny enough where it evens out naturally, but if it doesn't, just spread it out evenly.
- Place the skillet in your preheated (350 degrees) oven, and bake 40 to 50 minutes. Insert a toothpick (or actual cake tester if you're way cooler than me - I use a toothpick or, in especially desperate times, a raw spaghetti noodle, what can I say) into the center. When it comes out clean (no cake batter), it's done!
- Cool the cake on a rack for 5 minutes. Slip a knive around the edges to loosen for the flipping, and invert onto a cake plate.
UPSIDE-DOWN PEAR GINGERBREAD CAKE
The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
GINGER PEAR CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
- Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
- Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams
PEAR UPSIDE-DOWN GINGERBREAD
I prefer to bake from scratch, but this Christmasy cake mix recipe is a favorite. For a change of pace, use apples and walnuts in place of the pears and pecans. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix pecans, brown sugar, corn syrup and butter. Pour into a greased 8-in. square baking pan. Arrange pear slices over pecan mixture, overlapping slightly., Prepare cake mix according to package directions, folding ginger into batter. Pour over pears. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts :
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