Upside Down Cake - Pear Ginger Bread - Peggy's Cove Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
½ cup butter
½ cup white sugar
1 egg (beaten)
1 cup molasses
2 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
½ teaspoon salt
1 teaspoon each of ginger and cinnamon
1/2 teaspoon cloves
1 cup hot water
4 to 5 ripe pears peeled, cored, and sliced
Topping:
1/2 cup toasted almonds (optional)
4 tablespoons butter
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon each of ginger, allspice, cloves (If you don’t have all three just add a bit more of the others)
2 tablespoons of corn syrup (this makes it nice but is also not essential)
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Directions: |
Directions:For Cake:
Cream butter and sugar until light and fluffy.
Add beaten egg and molasses and mix well,
Sift together all of the dry ingredients and add to the eggs and molasses.
Then add the hot water and beat until smooth.
For Topping:
In a small pan melt the butter and add everything but the almonds and pears. Heat until it just starts to bubble.
To Assemble: I put a piece of parchment paper (greased on both sides) in the bottom of the spring form pan to help with the removal of the cake.
Spread the butter sugar mix evenly on the bottom of a spring form pan or 8 X 8 inch glass pan. Sprinkle almonds on top of the sugar mix.
Arrange pear quarters in an even layer. Depending on the size you will need 4 to 5 pieces of fruit.
Add the cake batter on top.
Bake at 350 º F for about 45 minutes or until cake is done.
Let cool on a rack for 5 minutes and then invert on a serving dish. Remove the parchment paper. If you wait too long and you are not using a spring form pan it is very hard to get it free from the bottom of the pan.
Good served with ice cream or whipped cream. |
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Personal
Notes: |
Personal
Notes: Can substitute apples or peaches for the pears.
Can substitute any white cake (for example see the small white cake recipe in this book) for the gingerbread cake.
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