Ginger-Spiced Pear Upside-Down Cake
This delightful Ginger-Spiced Pear Upside-Down Cake combines the warm flavors of gingerbread with the natural sweetness of pear. Inspired by a recipe from a cherished magazine, this cake is not only visually stunning with its glossy pear topping but also offers a rich and complex flavor profile that's perfect for any occasion. The soft and moist gingerbread base contrasts beautifully with the caramelized pears, making it a memorable dessert that is sure to impress your friends and family. Serve it warm or at room temperature, and don't forget to adorn it with fresh mint leaves and raspberries for a touch of elegance.
8
Servings
300
Calories
20
Ingredients
Ingredients
Pear
1 lb (peeled, cored, and sliced lengthwise into 1/4" slices)
Fresh ginger
2 tablespoons (peeled and grated, divided)
Lemon juice
1 tablespoon
Cooking spray
(for greasing the pan)
Granulated sugar
2 tablespoons (for sprinkling in the pan)
Brown sugar
1/2 cup
Butter
1/4 cup (softened)
Large egg
1
Low-fat buttermilk
1/2 cup
Molasses
1/4 cup
Flour
1 cup
Baking soda
1 teaspoon
Cinnamon
1/2 teaspoon
Salt
1/4 teaspoon
Dry mustard
1/4 teaspoon
Ground clove
1/4 teaspoon
Nutmeg
1/4 teaspoon
Powdered sugar
1 teaspoon (for serving)
Mint leaves
(optional, for garnish)
Raspberries
(optional, for garnish)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Peel, core, and slice the pears lengthwise into 1/4-inch slices.
3
In a medium bowl, gently combine the pear slices with 1 tablespoon of grated ginger and lemon juice, ensuring the pears are well-coated.
4
Grease a 9-inch by 2-inch round cake pan with cooking spray, then evenly sprinkle the bottom with granulated sugar.
5
Arrange the pear slices in a circular pattern at the bottom of the prepared pan, ensuring they are laid flat and in an aesthetically pleasing arrangement.
6
In a large mixing bowl, beat together the brown sugar and softened butter at medium speed until the mixture is fully blended and creamy.
7
Add the egg to the sugar and butter mixture, beating until well combined, then mix in the buttermilk, molasses, and 1 tablespoon of grated ginger until the mixture is smooth.
8
In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, dry mustard, clove, and nutmeg.
9
Gradually fold the dry ingredients into the wet mixture, stirring just until combined and smooth.
10
Carefully pour the batter over the arranged pears in the cake pan, making sure to spread it evenly.
11
Bake in the preheated oven for 40 minutes, or until the cake springs back when touched lightly in the center.
12
Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes on a wire rack.
13
To serve, sprinkle a serving plate with powdered sugar, then carefully invert the cake onto the plate to reveal the beautiful pear topping.
14
Let the cake cool completely before garnishing with fresh mint leaves and raspberries, if desired.
Nutrition Information
10.6g
Fat
45.5g
Carbs
2.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Ginger-Spiced Pear Upside-Down Cake?
The cake combines the warm, rich flavors of gingerbread with the natural sweetness of caramelized pears, offering a complex and spicy-sweet taste.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C) before baking the cake.
How should the pears be prepared for the topping?
The pears should be peeled, cored, and sliced lengthwise into 1/4-inch thick slices.
What ingredients are used to coat the pear slices?
The pear slices are gently combined with 1 tablespoon of grated fresh ginger and 1 tablespoon of lemon juice.
What size cake pan is required for this recipe?
A 9-inch by 2-inch round cake pan is used for this recipe.
How do you prepare the pan before adding the pears?
Grease the pan with cooking spray and then evenly sprinkle the bottom with 2 tablespoons of granulated sugar.
In what pattern should the pears be arranged?
Arrange the pear slices in a circular pattern at the bottom of the pan, ensuring they are laid flat and look aesthetically pleasing.
How do I mix the initial cake batter base?
Beat together the brown sugar and softened butter at medium speed until the mixture is fully blended and creamy.
What wet ingredients are added after the butter and sugar?
Add one large egg, low-fat buttermilk, molasses, and 1 tablespoon of grated ginger.
Which spices are included in the dry ingredient mixture?
The dry ingredients include cinnamon, salt, dry mustard, ground clove, and nutmeg.
How should the dry and wet ingredients be combined?
Gradually fold the dry ingredients into the wet mixture, stirring just until the batter is combined and smooth.
How long does the cake need to bake?
Bake the cake for 40 minutes, or until it springs back when touched lightly in the center.
How long should the cake cool before being inverted?
The cake should cool in the pan on a wire rack for 20 minutes before inverting.
How is the serving plate prepared for the cake?
Sprinkle the serving plate with powdered sugar before inverting the cake onto it.
What are the recommended garnishes for this cake?
The cake can be garnished with fresh mint leaves and raspberries for an elegant touch.
What are the nutritional calories per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving of the cake?
There are 10.6 grams of fat per serving.
What is the carbohydrate content per serving?
One serving contains 45.5 grams of carbohydrates.
How much protein is in each slice?
There are 2.3 grams of protein per serving.
Does the recipe use fresh or dried ginger?
The recipe uses 2 tablespoons of fresh grated ginger, divided between the pear topping and the batter.
What type of milk is used in the batter?
The recipe calls for 1/2 cup of low-fat buttermilk.
Should the cake be served warm or cold?
The cake can be served warm or at room temperature.
What type of sugar is used in the cake batter?
The batter uses 1/2 cup of brown sugar.
Is the butter used in this recipe salted or softened?
The recipe specifies using 1/4 cup of softened butter.
What leavening agent is used in the recipe?
One teaspoon of baking soda is used to help the cake rise.
How many ingredients are required in total?
The recipe lists a total of 20 ingredients, including garnishes.
Can this cake be served for holidays?
Yes, with its gingerbread flavors and elegant pear topping, it is perfect for holiday occasions.
What is the role of molasses in this cake?
Molasses provides the classic gingerbread flavor and contributes to the moist texture of the cake base.
How much pear is needed for the recipe?
You will need 1 pound of pears for the topping.