Upside Down Pear Cake

Submitted by Penny Gibbs on Sun, 11/14/2010 - 13:03

Summary

Yield
Source

Kathy Scott

Prep time30 minutes

Description

Sweet, spicy and delicious - a beautiful fall desert.

Ingredients

  • 6
    T
    unsalted butter
  • 1⁄3
    c
    dark brown sugar
  • 1
    t
    vanilla
  • 1⁄4
    t
    salt
  • 3
     
    pears
  • 1
    c
    flour (unbleached white or whole wheat)
  • 2
    t
    ground ginger
  • 1
    t
    baking powder
  • 1⁄2
    c
    whole milk
  • 2
     
    eggs

Instructions

Preheat oven to 375F.

Melt 4 T butter in a small saucepan over low heat.  Add the dark brown sugar and a pinch of salt (and, optional:  1 T rum), stir until well combined.  Pour into a 9" round cake pan and spread the sugar mixture to cover the bottom.  Set aside.

Peel and quarter the pears and remove the cores.  Arrange the pears cut side up in the pan (optional:  sprinkle with some finely chopped candied ginger).

Whisk together the flour, powdered ginger, baking powder and salt in a small bowl, set aside.  Bring the milk almost to a boil in a small pan (you can use the pan you melted the butter and sugar in).  Add 2T butter and keep hot over low heat.

Beat the eggs until thick and pale, about 3 min.  Gradually add the granulated sugar, beating constantly for 5 min.  Add the flour and stir well.  Add the vanilla and the hot milk, stirring until batter is smooth.  Pour the batter over the pears.

Bake until the cake is golden and a tester comes out clean when inserted in the centre (about 40 min).  Let the cake cool for about 10 minutes and invert onto a serving plate.  (Optional:  Serve with ginger whipped cream.)