Spiced Ginger Pear Upside-Down Cake
Indulge in the rich flavors of this Spiced Ginger Pear Upside-Down Cake, where caramelized pears are beautifully arranged atop a moist and aromatic ginger-spiced cake. This delightful dessert combines the natural sweetness of ripe pears with the warm spice of ginger and cinnamon, creating a heartwarming treat perfect for gatherings, celebrations, or simply enjoying at home. Serve it warm with a dollop of whipped cream for an irresistible finish that will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
unsalted butter
3 tablespoons (at room temperature)
light brown sugar
1/2 cup
ground cinnamon
1 1/2 teaspoons
pears
4-5 medium to large (ripe, peeled, cored, and quartered lengthwise)
unsalted butter
8 ounces (at room temperature, cut into 1-inch pieces)
light brown sugar
3/4 cup
fresh ginger
2 tablespoons (peeled and grated)
large eggs
3
molasses
2/3 cup
unbleached all-purpose flour
3 cups (sifted)
baking powder
1 1/2 teaspoons
baking soda
1 1/2 teaspoons
salt
1/2 teaspoon
buttermilk
1 1/2 cups
Instructions
1
Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing it and lining the bottom with a 10-inch circle of parchment paper for easy removal.
2
In a medium saucepan, combine 3 tablespoons of room temperature unsalted butter, 1/2 cup of light brown sugar, and 1 1/2 teaspoons of ground cinnamon over medium heat. Stir the mixture until the butter melts, about 1 minute. Once melted, pour the mixture into the prepared springform pan, ensuring the bottom and sides are coated evenly.
3
Arrange the quartered pears artfully on top of the butter-sugar mixture in the pan, tightly packing them in a decorative circular pattern.
4
In a large mixing bowl, cut 8 ounces of unsalted butter into 1-inch pieces. Add 3/4 cup of light brown sugar and cream together with a mixer on medium speed for 3-5 minutes until the texture is smooth and light tan.
5
Incorporate 2 tablespoons of freshly grated ginger into the creamed mixture and beat for an additional minute.
6
Add 3 large eggs, one at a time, to the mixture, ensuring each is fully incorporated before adding the next. Gradually pour in 2/3 cup of molasses and continue beating until well mixed.
7
In a separate medium bowl, sift together 3 cups of unbleached all-purpose flour, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt. Whisk the dry ingredients to combine.
8
Gradually alternate adding the flour mixture and 1 1/2 cups of buttermilk to the ginger batter, stirring gently with a rubber spatula until just combined. Be careful not to overmix.
9
Gently pour the batter over the arranged pears in the springform pan, smoothing the top if necessary. Place the pan in the oven on the center rack and bake for approximately 1 hour and 45 minutes, or until a skewer inserted in the center comes out clean.
10
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes on a wire rack. Before serving, cover the pan with an upside-down serving plate, carefully invert both, and release the sides of the springform pan. Remove the parchment paper and let the cake cool for another 30 minutes before slicing and serving warm with whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Spiced Ginger Pear Upside-Down Cake.
What are the primary flavor notes of this cake?
The cake features the natural sweetness of ripe pears combined with warm spices like ginger, cinnamon, and molasses.
What oven temperature is required for baking?
The oven should be preheated to 325°F (165°C).
What type of pan is recommended?
A 9-inch springform pan is recommended for this recipe.
How should the pan be prepared?
Lightly grease the pan and line the bottom with a 10-inch circle of parchment paper for easy removal.
What ingredients make up the caramel topping?
The topping consists of 3 tablespoons of unsalted butter, 1/2 cup of light brown sugar, and 1 1/2 teaspoons of ground cinnamon.
How are the pears prepared for the cake?
The pears should be peeled, cored, and quartered lengthwise.
How many pears are needed?
You will need 4 to 5 medium to large ripe pears.
How should the pears be arranged?
Arrange the quartered pears artfully in a tightly packed decorative circular pattern on top of the butter-sugar mixture.
How long should the butter and sugar be creamed for the batter?
They should be creamed for 3-5 minutes until the texture is smooth and light tan.
What type of ginger is used in this recipe?
The recipe calls for 2 tablespoons of freshly peeled and grated ginger.
How many eggs are required?
The recipe requires 3 large eggs.
What is the correct way to add eggs to the batter?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
How much molasses is used?
The recipe uses 2/3 cup of molasses.
What type of flour is best for this cake?
Unbleached all-purpose flour is used, and it should be sifted.
What leavening agents are included?
The recipe uses 1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of baking soda.
What liquid is added to the batter?
1 1/2 cups of buttermilk are used in the batter.
How should the dry ingredients and buttermilk be added?
Gradually alternate adding the flour mixture and the buttermilk, stirring gently with a rubber spatula.
Why is it important not to overmix the batter?
Overmixing can affect the final texture of the cake, so you should only stir until just combined.
Where should the pan be placed in the oven?
The pan should be placed on the center rack of the oven.
What is the approximate baking time?
The cake takes approximately 1 hour and 45 minutes to bake.
How do you test if the cake is fully cooked?
Insert a skewer into the center of the cake; it should come out clean when finished.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes on a wire rack.
What is the procedure for inverting the cake?
Cover the pan with an upside-down serving plate, carefully invert both, and then release the sides of the springform pan.
When should the parchment paper be removed?
Remove the parchment paper immediately after inverting the cake and releasing the pan sides.
How long should the cake cool after being inverted?
Let the cake cool for another 30 minutes before slicing.
How should the cake be served?
It is best served warm, ideally with a dollop of whipped cream.
What is the total ingredient count for this recipe?
There are 14 ingredients in total.
What tags are associated with this recipe?
Tags include dessert, cake, pear, ginger, upside-down, fall flavors, baking, sweet, and comfort food.
Is salted or unsalted butter used?
The recipe specifically calls for unsalted butter for both the topping and the batter.