Ginger Pear Upside Down Cake
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 354.88 ml cake flour
- 14.79 ml cinnamon
- 4.92 ml cinnamon
- 9.85 ml ginger powder
- 6.16 ml baking powder
- 2.46 ml salt
- 2.46 ml black pepper
- 1.23 ml clove
- 1.23 ml allspice
- 1.23 ml baking soda
- 118.29 ml full-fat milk (do not use low-fat)
- 4.92 ml vanilla
- 118.29 ml butter, room temperature
- 177.44 ml brown sugar, packed
- 1 large egg
- 118.29 ml light molasses
- 3 large pears, peeled, cored and thinly sliced (firm but ripe)
directions
- Set oven to 350 degree.
- Grease a 9-inch round cake pan with non-stick spray and line the bottom with parchment paper.
- In a bowl sift together flour, 1 tablepoon plus 1 teaspoon cinnamon and the next 7 ingredients.
- In a bowl small cup or bowl combine milk and vanilla.
- In a large bowl beat the butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add in egg and beat until well combined.
- Add in molasses and beat well.
- Mix in the dry ingredients alternately with the milk/vanilla mixture.
- Arrange the pears the pears in the bottom of the pan.
- Pour the batter on top.
- Bake for about 40 minutes, or until the cake test done.
- Cool for 10 minutes in the pan.
- Using a small knife, cut around edges of the pan to loosen cake.
- Turn cake onto a rack and cool slightly, then peel off parchment paper.
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