Caramelized Pear Cake
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
43
Sourness
50
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (3/4 stick)1.333333 cups
All-Purpose Flour2 cup
Sugar3 tbsps
Crystallized Ginger (minced)1.5 tsps
Ground Cinnamon1 tsp
Baking Soda1 tsp
Ground Ginger1 tsp
Salt3 large
Egg1 cup
Vegetable Oil1 tsp
Vanilla Extract1 tsp
Orange Peel (grated)Directions:
1
Preheat oven to 350°F
2
Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat
3
Remove from heat
4
Sprinkle with brown sugar
5
Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary
6
Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend
7
Whisk eggs, oil, vanilla and orange peel in large bowl to blend
8
Mix in grated pears
9
Mix dry ingredients into egg mixture
10
Carefully pour batter over pears in skillet
11
Bake cake until tester inserted into center comes out clean, about 40 minutes
12
Cool cake in skillet on rack 20 minutes
13
Run knife around skillet sides to loosen
14
Place plate on skillet over cake
15
Invert cake onto plate
16
Serve warm
17
Preheat oven to 350°F
18
Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat
19
Remove from heat
20
Sprinkle with brown sugar
21
Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary
22
Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend
23
Whisk eggs, oil, vanilla and orange peel in large bowl to blend
24
Mix in grated pears
25
Mix dry ingredients into egg mixture
26
Carefully pour batter over pears in skillet
27
Bake cake until tester inserted into center comes out clean, about 40 minutes
28
Cool cake in skillet on rack 20 minutes
29
Run knife around skillet sides to loosen
30
Place plate on skillet over cake
31
Invert cake onto plate
32
Serve warm