Printable Area
Gingerbread-Pear Upside-Down Cake
By Derf on October 17, 2001
3 Reviews
- Prep Time: 30 mins
- Total Time: 1 hrs 50 mins
- Servings: 9
About This Recipe
"Kids and adults love it, serve with a dollop of sour cream or sweet whiped cream if you like."
Ingredients
- 1 1/4 cups butter, softened
- 2 tablespoons sugar
- 2 large pears, peeled, cored and sliced
- 1/2 cup packed brown sugar
- 1 egg
- 1 cup molasses
- 2 teaspoons baking soda
- 1 cup boiling water
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Directions
- Spread 1/4 cup butter on bottom of 10 inch round cake pan or 9 inch square cake pan.
- Sprinkle with granulated sugar.
- Arrange pear slices on top.
- Cream together remaining butter and brown sugar.
- Beat in egg until light and fluffy.
- Stir in molasses.
- Dissolve baking soda in boiling water, set aside.
- 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.
- Bake in 350°F oven 50-65 minutes or until tester inserted into centre comes out clean.
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (210 g)
Servings Per Recipe: 9
- Amount Per Serving
- %
- Calories 580.9
- Calories from Fat 240
- 41%
- Amount Per Serving
- %
- Total Fat 26.6g
- 41%
- Saturated Fat 16.4g
- 82%
- Cholesterol 91.2mg
- 30%
- Sugars 40.0 g
- Sodium 554.4mg
- 23%
- Total Carbohydrate 82.2g
- 27%
- Dietary Fiber 2.7g
- 10%
- Sugars 40.0 g
- 160%
- Protein 5.5g
- 11%
Reviews
-
"Our guests really enjoyed this. I used tinned pears well drained and also used golden syrup instead of molasses-I've never cooked with it, only given it to our horses in bran mashes. I found dealing with the cup measurement for the butter a bit awkward as I'm used to dealing with the weight of butter rather than the volume in larger quantities."
By JustJanS on September 13, 2003 | 67370
-
"This was right up there but maybe too much butter for my family's tastes so next time I will cut back on the butter and even try it out using apples. The gingerbread cake part was just gorgeous in colour, smell and taste. I had to use treacle as molasses is not easy to find in Australia but I will start a search for molasses so can do it again."
By katew on March 18, 2009 | 829876
-
"Comfort food at it's best! Great served warm but also wonderful served at room temperature with cool whip and a cup of tea. Thank you Derf for posting this soothing recipe."
By Kendra Jean's Kitchen on February 25, 2009 | 817412
Advertisement