Pear Upside-Down Gingerbread Cake
Dessert | Yield: 8 or 9-inch cake (8 servings)
Prep time: 25 min | Cook time: 40 min | Total time: 1 hour 25 min
- 3 (about 1 pound) peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices
- 2 tbsp. grated peeled fresh ginger, divided
- 1 tbsp. lemon juice
- 2 tbsp. sugar
- 1/2 cup packed dark brown sugar
- 4 tbsp. (2 oz.) butter, softened
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/4 cup molasses
- 1 cup flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 tsp. powdered sugar
- Preheat oven to 350 degrees (F). Coat a 8×2-inch or 9×2-inch round cake pan with cooking spray. Sprinkle with sugar.
Combine sliced pears, 1 tablespoon fresh ginger and lemon juice. Arrange pears in the bottom of pan in a circular pattern.
- Combine brown sugar and butter in a large mixer bowl. Mix at medium speed until well-blended.
- Beat in egg. Add buttermilk, molasses, and the remaining 1 tablespoon ginger and mix until blended.
- In a medium bowl, stir together flour, baking soda, cinnamon, salt, dry mustard, cloves and nutmeg. Stir the flour mixture into the batter until blended.
- Pour the mixture over pears. Bake for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack.
- Place a plate sprinkled with powdered sugar upside down on top of cake pan and invert cake onto plate.
Store in a covered container for up to 3 days.
Serving size: 1/8 of the cake