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Carmelized Pear Upside Down Gingerbread Cake Recipe

Carmelized Pear Upside Down Gingerbread Cake Recipe

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Carmelized Pear Upside Down Gingerbread Cake

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Ingredients:

Serving

8 tbsp. (1 stick) unsalted butter, at room
temperature
1/2 cup granulated sugar
2 firm but ripe, large pears , such as comice or
anjou, peeled, cored and cut lengthwise into
1/8-inch slices
1 3/4 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tbsp. peeled and finely chopped fresh ginger
1/3 cup firmly packed dark brown sugar
1 egg, at room temperature, lightly beaten
3/4 cup light molasses
3/4 cup milk, at room temperature
confectioner's sugar

Directions:

Directions:
In an 8-inch square, heavy aluminum cake pan placed over medium heat, melt 2 Tbs. of the butter. Add the granulated sugar and cook, stirring occasionally, until the sugar melts and turns light brown, 5 to 7 minutes. Arrange the pear slices in the pan in 4 overlapping rows. Set aside.
Preheat an oven to 350°F.
Over a sheet of waxed paper, sift together the flour, baking soda, ground ginger, cardamom, cinnamon and salt. Stir in the fresh ginger. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the remaining 6 Tbs. (3/4 stick) butter until creamy. Add the brown sugar and beat until the mixture is pale and fluffy. Slowly drizzle in the egg, beating each addition until incorporated before continuing. Beat in the molasses.
Reduce the speed to medium-low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat just until combined. Pour the batter on top of the pears and spread it evenly to the edge of the pan. Bake until the top of the cake is puffed, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.
Run a table knife around the edge of the pan and shake it to make sure the cake is not sticking. (If it is, set the pan over low heat and heat for 1 to 2 minutes, gently shaking it until the cake is free.) Place a serving plate upside down on the pan. Wearing oven mitts, invert the plate and pan together. Lift off the pan. Dislodge any pear slices that stick to the pan and arrange them on top of the cake. Serve at room temperature.
Sprinkle with confectioner's sugar on top and around cake on plate with a few sprigs of mint for color.
Vanilla Bean Ice Cream, anyone?

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.16 Kcal (1525 kJ)
Calories from fat	98.79 Kcal
		% Daily Value*
Total Fat	10.98g	17%
Cholesterol	45.73mg	15%
Sodium	304.94mg	13%
Potassium	525.86mg	11%
Total Carbs	63.85g	21%
Sugars	43.6g	174%
Dietary Fiber	1.63g	7%
Protein	3.85g	8%
Vitamin C	1.1mg	2%
Vitamin A	0.1mg	4%
Iron	2.8mg	16%
Calcium	103.1mg	10%

Amount Per 100 g
Calories	265.13 Kcal (1110 kJ)
Calories from fat	71.92 Kcal
		% Daily Value*
Total Fat	7.99g	17%
Cholesterol	33.3mg	15%
Sodium	222.02mg	13%
Potassium	382.86mg	11%
Total Carbs	46.48g	21%
Sugars	31.74g	174%
Dietary Fiber	1.18g	7%
Protein	2.8g	8%
Vitamin C	0.8mg	2%
Vitamin A	0.1mg	4%
Iron	2.1mg	16%
Calcium	75.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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