Ginger-Spiced Pear and Walnut Upside Down Cake
Indulge in the delightful flavors of fall with this Ginger-Spiced Pear and Walnut Upside Down Cake. Tender, juicy pears are beautifully arranged atop a buttery layer of toasted walnuts and brown sugar, creating a caramelized topping that complements the warm spices in the cake. The rich molasses and aromatic ginger lend a unique depth of flavor that makes this dessert a perfect centerpiece for gatherings or a cozy night in. Serve it warm, paired with a scoop of ice cream, for an unforgettable treat.
N/A
Servings
233
Calories
16
Ingredients
Ingredients
butter, melted
1/2 cup (melted)
walnuts, coarsely chopped
1/2 cup (coarsely chopped)
brown sugar, packed
1/4 cup (packed)
pears, peeled and sliced
2 large (peeled and sliced)
butter, softened
1/2 cup (softened)
sugar
1/3 cup (regular granulated sugar)
egg
1 large (beaten)
molasses
1/3 cup (unsulfured)
all-purpose flour
1 1/2 cups (sifted)
ground ginger
3/4 teaspoon (ground)
ground cinnamon
3/4 teaspoon (ground)
salt
1/2 teaspoon (regular table salt)
baking powder
1/2 teaspoon (regular baking powder)
baking soda
1/4 teaspoon (regular baking soda)
warm water
1/2 cup (warm)
ice cream
to serve (optional, for serving)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a 9-inch square baking pan, pour the melted butter evenly across the bottom. Sprinkle the coarsely chopped walnuts and brown sugar over the butter, ensuring a nice even layer.
3
Arrange the sliced pears neatly over the walnuts and brown sugar, pressing them down slightly to secure them.
4
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
5
Add in the egg and molasses, beating well until fully combined.
6
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, salt, baking powder, and baking soda.
7
Gradually add the dry ingredients to the creamed mixture, alternating with the warm water. Beat well after each addition to ensure a smooth batter.
8
Carefully spread the batter over the arranged pears in the baking pan, smoothing the top evenly.
9
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10
Once baked, allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. This helps to retain the sticky pear topping.
11
Serve the cake warm, optionally accompanied by a scoop of vanilla ice cream for a delicious contrast.
Nutrition Information
11g
Fat
31g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ginger-Spiced Pear and Walnut Upside Down Cake?
It is a seasonal fall dessert featuring a caramelized topping of sliced pears and walnuts over a spiced cake enriched with molasses, ginger, and cinnamon.
What size baking pan is required for this recipe?
This recipe requires a 9-inch square baking pan.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long should the cake bake?
The cake should bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
How many calories are in one serving of this cake?
Each serving contains approximately 233 calories.
What type of pears are best for this cake?
The recipe calls for two large pears that have been peeled and sliced.
How much fat is in a serving?
There are 11 grams of fat per serving.
What are the primary spices used in the batter?
The primary spices are ground ginger and ground cinnamon.
How should I prepare the walnuts?
The walnuts should be coarsely chopped before being sprinkled over the butter and brown sugar layer.
What is the purpose of the molasses in this recipe?
Molasses adds a unique depth of flavor and moisture, contributing to the cake's rich autumnal profile.
How long should I let the cake cool before inverting it?
Allow the cake to cool in the pan for about 10 minutes to help the sticky pear topping set.
Can I serve this cake with any toppings?
Yes, serving the cake warm with a scoop of vanilla ice cream is highly recommended.
What are the total carbohydrates per serving?
There are 31 grams of carbohydrates per serving.
How much protein does this cake provide?
This cake provides approximately 1.7 grams of protein per serving.
Should the butter be melted or softened for the topping?
For the bottom layer (the topping), the butter should be melted; for the cake batter, it should be softened.
What type of molasses should I use?
The recipe specifies using unsulfured molasses.
How is the flour prepared for the batter?
The all-purpose flour should be sifted before being whisked with the other dry ingredients.
Is warm water used in the batter?
Yes, 1/2 cup of warm water is added to the batter, alternating with the dry ingredients.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How many eggs are in the recipe?
The recipe uses one large beaten egg.
What type of salt is recommended?
Regular table salt is used in this recipe.
Should the walnuts be toasted before adding them?
The recipe suggests they will toast during the baking process while nestled in the buttery brown sugar layer.
Is there baking soda or baking powder in the recipe?
Both are used: 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda.
How much ginger is included?
The recipe uses 3/4 teaspoon of ground ginger.
How much cinnamon is included?
The recipe uses 3/4 teaspoon of ground cinnamon.
How much brown sugar is used for the topping?
The topping uses 1/4 cup of packed brown sugar.
How much granulated sugar is in the cake batter?
The batter uses 1/3 cup of regular granulated sugar.
What is the first step in making the batter?
The first step is to cream together the softened butter and granulated sugar until light and fluffy.
Can I use a different nut instead of walnuts?
While the recipe calls for walnuts, pecans or almonds could serve as suitable substitutes for a similar texture.
How should the pears be arranged in the pan?
The sliced pears should be arranged neatly over the walnuts and sugar, then pressed down slightly to secure them.