Warm Pear Ginger Upside-down Cake With Amaretto Wh...

Prep Time: 0 Minutes

Cook Time: 65 Minutes

Ready In: 65 Minutes

Servings: 8

Before you start this recipe make sure you have the proper pan you will need a 9 inch or 10 inch cake pan with sides that are 2inches high most standard ones are 1inch and you will have an overflowing batter its easy to make and has beautiful results . Read more .....

Ingredients:

topping..........

1/2- cup ( 1 stick) salted butter

1/2- cup firmly packed dark brown sugar

2-3 ripe but firm pears such as bartlett or anjou

2- tablespoons finely chopped candied ginger

............. cake..............

1/2-cup ( 1 stick ) unsalted butter at room temp

1- cup granulated sugar

2- large eggs

1-1/3 cups all-purose flour

1-1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 -cup milk

1-1/2 teaspoons vanilla extract

2-tablespoons finely chopped candied ginger.........................

whipped cream..............................

i1- cup cold heavy whipping cream

1/4 - cup powdered sugar

1- tablespoon amaretto liqueur

Directions:

1. To make the topping ..........................
2. preheat oven to 350 degrees f.
3. put the butter and brown sugar in the cake pan and place it in the oven until melted and bubbly about 10 minutes......
4. core the pears( no need to peel them ) and cut them into 1/4 inch- thick slices.
5. remove the pan from the oven , stir to combine the butter and sugar and arrange the pears on top of the mixture in a circular pattern.
6. dont worry if you end up with a second layer of pears.
7. sprinkle the candied ginger evenly over the pears.........
8. ****************************************************
9. to make the cake ....................
10. using an electric mixer fitted with the paddle attachment , cream the butter, sugar together on medium -high speed until light and fluffy about 3 minutes.........
11. add the eggs and beat for another 30 seconds.
12. stir together the flour, baking powder, salt in a separate ...........
13. to the butter mixture, add the flour mixture in 3 increments alternating with the milk in 2 incrementss, starting and ending with the flour, beating on low speed between each addition.........
14. stir in the vanilla and candied ginger.
15. pour the batter evenly over the pears............
16. bake for about 45 minutes if using a 10 inch pan and about 55 minutes for a 9 inch pan
17. the cake is done when a toothpick inserted in the middle comes out clean........
18. remove from the oven and immediately invert onto a large cake plate.
19. let it cool for about 15 minutes
20. meanwhile make the whipped cream.
21. *********************************
22. to make the whipped cream
23. usinfg a mixer with a whisk attachment
24. beat the the cream on high speed until soft peaks form beat in the powdered sugar and amaretto
25. serve the cake slightly warm with the whipped cream alongside
26. ******************
27. makes 6 to 8 servings
28. note........... if you dont want the whipped cream .skip it and serve with ice cream

By RecipeOfHealth.com