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Sticky Pear and Walnut Upside-Down Gingerbread

By ratherbeswimmin' on February 05, 2010

0 Reviews
  • timer
  • Prep Time: 1 hrs
  • Total Time: 1 hrs 45 mins
  • Servings: 6

About This Recipe

"In 'Sticky, Chewy, Messy, Gooey' by Jill O'Connor"

Ingredients

    • 4 tablespoons unsalted butter
    • 3/4 cup firmly packed light brown sugar
    • 2 ripe pears, peeled, cored, and diced
    • 1/3 cup coarsely chopped walnuts

    Batter

    • 1 cup all-purpose flour, plus
    • 1 tablespoon all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons cinnamon
    • 2 teaspoons ground ginger
    • 1/4 teaspoon freshly grated nutmeg
    • ground cloves, a pinch
    • 1 large egg
    • 3/4 cup firmly packed light brown sugar
    • 6 tablespoons dark unsulphered molasses
    • 1/2 cup buttermilk
    • 4 tablespoons unsalted butter, melted
    • sweetened whipped cream

Directions

  1. Position oven rack in the middle of the oven; preheat oven to 350°; spray an 8-inch round cake pan with nonstick cooking spray.
  2. In a bowl, cream the butter and sugar together and spread over the bottom and halfway up the sides of the prepared pan.
  3. Sprinkle the pears and walnuts over the bottom of the pan; set aside.
  4. Sift the flour, baking soda, salt, and spices into a big bowl.
  5. In another bowl, whisk together the egg, brown sugar, molasses, buttermilk, and melted butter.
  6. Gradually whisk the wet ingredients into the dry ingredients, whisking only until combined.
  7. Carefully pour the batter over the nuts and pears in the pan.
  8. Bake until the top of the cake is firm and shiny and the sides are pulling away slightly from the pan, 35-45 minutes.
  9. Remove the cake from the oven, place a large serving plate over the top of the cake, and turn it out onto the plate.
  10. Remove the cake pan; if any nuts or pears are still stuck to the pan, carefully scrape them, and any of the sweet, sticky sauce onto the cake, smoothing it out with a knife.
  11. Let the cake cool slightly, the cut into wedges.
  12. Serve warm, dolloped with whipped cream or sweetened sour cream, if desired.
Page 2 of 2 Sticky Pear and Walnut Upside-Down Gingerbread (cont.)

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Nutrition Facts

Serving Size: 1 (230 g)

Servings Per Recipe: 6

Amount Per Serving
%
Calories 581.0
 
Calories from Fat 189
32%
Amount Per Serving
%
Total Fat 21.0g
32%
Saturated Fat 10.5g
52%
Cholesterol 76.7mg
25%
Sugars 70.7 g
Sodium 267.3mg
11%
Total Carbohydrate 96.9g
32%
Dietary Fiber 3.2g
13%
Sugars 70.7 g
283%
Protein 5.4g
10%

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