Pear Upside-Down Gingerbread Cake

40m
Prep Time
40m
Cook Time
1h 20m
Ready In

Recipe: #912

October 19, 2011



"This is a very pretty gingerbread cake that tastes delicious."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (120.3 g)
  • Calories 266.9
  • Total Fat - 10.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 32.1 mg
  • Sodium - 279.4 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 4.4 g
  • Sugars - 22.5 g
  • Protein - 9.8 g
  • Calcium - 165 mg
  • Iron - 2.3 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.

Step 2

Combine 1 Tbls ginger, lemon juice, and pear slices.

Step 3

Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.

Step 4

Arrange pears in bottom of pan in a circular pattern.

Step 5

Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.

Step 6

Beat in egg.

Step 7

Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.

Step 8

Combine flour and remaining ingredients EXCEPT powdered sugar.

Step 9

Add flour mixture to batter; stir until well blended. Pour over pears.

Step 10

Bake 40 minutes or until cake springs back when touched lightly in center.

Step 11

Cool in pan 20 minutes on wire rack.

Step 12

Sprinkle a serving plate with powdered sugar. Invert cake onto serving plate. When completely cool, garnish with mint leaves and raspberries.

Tips & Variations


No special items needed.

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