Upside-Down Pear Gingerbread Cake
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cloves1 tsp
Salt1 cup
Water (boiling)1 large
Egg (lightly beaten)Directions:
1
Make topping: Peel and core pears and cut each into 8 wedges
2
Melt butter in skillet over moderate heat until foam subsides
3
Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted)
4
Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes
5
Remove from heat
6
Peel and core pears and cut each into 8 wedges
7
Melt butter in skillet over moderate heat until foam subsides
8
Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted)
9
Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes
10
Remove from heat
11
Make cake: Preheat oven to 350°F
12
Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl
13
Whisk together molasses and boiling water in a small bowl
14
Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth
15
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes
16
Cool cake in skillet on a rack 5 minutes
17
Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate
18
Replace any pears that stick to skillet
19
Serve warm or at room temperature
20
Preheat oven to 350°F
21
Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl
22
Whisk together molasses and boiling water in a small bowl
23
Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth
24
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes
25
Cool cake in skillet on a rack 5 minutes
26
Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate
27
Replace any pears that stick to skillet
28
Serve warm or at room temperature