Pear and Ginger Upside-Down Cake

Pear and Ginger Upside-Down Cake
Photo by Monica Buck

Ingredients

  • 2 tablespoons plus 1/2 cup (1/4 lb.) butter, at room temperature
  • ¾ cup dark molasses
  • 2 firm-ripe Bosc pears (1 lb. total)
  • 1 ¼ cups buttermilk
  • 3 tablespoons chopped crystallized ginger
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • + 21 more ingredients
    • 1 ½ cups firmly packed brown sugar
    • 1 ½ cups firmly packed brown sugar
    • 2 ½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 tablespoons plus 1/2 cup (1/4 lb.) butter, at room temperature
    • 3 tablespoons chopped crystallized ginger
    • 1 ¼ cups buttermilk
    • 2 firm-ripe Bosc pears (1 lb. total)
    • 1 ½ teaspoons ground ginger
    • 2 large eggs
    • ¼ teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking powder
    • 1 ½ teaspoons ground ginger
    • ¼ teaspoon ground allspice
    • 2 teaspoons baking powder
    • 2 large eggs
    • ¾ cup dark molasses

1. Lightly butter a 9-inch cheesecake pan with removable rim at least 2 1/2 inches tall. Line pan with a 10-inch round of cooking parchment, pressing into bottom and about 1/2 inch up sides. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over parchment in pan bottom. Sprinkle...

View full recipe at My Recipes

Comments

Variations on Pear and Ginger Upside-Down Cake

  • Pear and Ginger Upside-Down Cake
    • 3/4 teaspoon vanilla extract
    • 1 1/8 teaspoons baking powder
    • 1/2 cup mild-flavored (light) molasses
    • 1/2 cup golden brown sugar
    • Whipped cream
    • +12 other ingredients


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