Gingerbread-Pear Upside-Down Cake
Recipe: #4551
February 09, 2012
Categories: Desserts, Pear, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Easter, Fathers Day Mothers Day, Potluck, Romantic Dinner, Thanksgiving, Valentine's Day, Oven Bake, more
"Fantastic flavour, great looking company dessert !"
Ingredients
Nutritional
- Serving Size: 1 (208.9 g)
- Calories 587.8
- Total Fat - 28.3 g
- Saturated Fat - 5.1 g
- Cholesterol - 22 mg
- Sodium - 520.4 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 3.2 g
- Sugars - 38 g
- Protein - 6.1 g
- Calcium - 105.9 mg
- Iron - 2.8 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spread 1/4 cup butter on bottom of 10 inch round cake pan or 9 inch square cake pan. Sprinkle with the 2 tablespoons sugar. Arrange pear slices on top.
Step 2
Cream together remaining butter and brown sugar. Beat in egg until light and fluffy. Stir in molasses.
Step 3
Dissolve baking soda in boiling water, set aside.
Step 4
Sift together flour, ginger, cinnamon, cloves and salt. Add flour mixture alternately with dissolved baking soda to creamed mixture, stirring just until blended. Pour over pears.
Step 5
Bake in 350°F oven 50-65 minutes or until tester inserted into centre comes out clean.
Step 6
Run knife around edge of pan to loosen cake. Let cool in pan for 15 minutes, then invert a serving plate on top of pan and turn out upside-down onto plate. Serve warm.
Tips
No special items needed.