Search
by Ingredient

Upside Down Pear Gingerbread

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

1 servings

Prep

40 min

Cook

40 min

Ready

80 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ cup butter
divided, reserve 1/2 cup
Camera
1 cup brown sugar
divided, reserve 1/2 cup
* Camera
3 each pears
ripe, peeled, cored and thinly sliced
Camera
1 each eggs
Camera
¼ cup molasses
dark
Camera
1 ½ cups all-purpose flour
Camera
2 teaspoons ginger
ground
Camera
1 teaspoon cinnamon
Camera
¼ teaspoon nutmeg
Camera
¼ teaspoon cloves
Camera
¾ teaspoon baking soda
Camera
¼ teaspoon salt
Camera
cup water
boiling, mixed with 1 tsp vanilla
Camera
½ cup heavy whipping cream
Camera
¼ cup powdered sugar
Camera
1 teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
177 ml butter
divided, reserve 1/2 cup
Camera
237 ml brown sugar
divided, reserve 1/2 cup
* Camera
3 each pears
ripe, peeled, cored and thinly sliced
Camera
1 each eggs
Camera
59 ml molasses
dark
Camera
355 ml all-purpose flour
Camera
1E+1 ml ginger
ground
Camera
5 ml cinnamon
Camera
1.3 ml nutmeg
Camera
1.3 ml cloves
Camera
3.8 ml baking soda
Camera
1.3 ml salt
Camera
79 ml water
boiling, mixed with 1 tsp vanilla
Camera
118 ml heavy whipping cream
Camera
59 ml powdered sugar
Camera
5 ml vanilla extract
Camera

Directions

Beat whipping cream to a soft peak with ¼ cup of confectioners' sugar and 1 teaspoon vanilla (optional)

Preheat the oven to 350℉ (180℃).

Lightly spray a 9 inch round or square cake pan.

Set aside. In a large heavy skillet, heat the ¼ cup of butter and add ½ cup of the brown sugar, stirring frequently until sugar melts.

Add the pear slices and cook, stirring frequently until the pears begin to soften.

Pour into the prepared pan and set aside.

In a large bowl, beat together the remaining butter and brown sugar until light, about 1 minute.

Add the egg and molasses and continue to beat until well blended.

On a piece of wax paper, sift together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.

Gently fold into the butter/sugar mixture alternating with the boiling water.

DO NOT OVERMIX.

Spoon the batter over the prepared pears and bake in the preheated oven for 35 -40 minutes or until the cake is springy to the touch.

Remove the cake to a wire rack to cool for 5 minutes then invert it on a serving plate.

Slice into squares or wedges and serve with the whipped cream if desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1259g (44.4 oz)
Amount per Serving
Calories 306356% from fat
 % Daily Value *
Total Fat 189g 291%
Saturated Fat 117g 584%
Trans Fat 0g
Cholesterol 715mg 238%
Sodium 2133mg 89%
Total Carbohydrate 108g 108%
Dietary Fiber 23g 92%
Sugars g
Protein 62g
Vitamin A 127% Vitamin C 40%
Calcium 42% Iron 85%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe