Dark Gingerbread Pear Cake Food

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UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

This boldly spiced upside-down pear gingerbread cake combines your favorite holiday spices with juicy pears, brown sugar caramel sauce, and cool whipped cream. Serving warm brings out the flavors AND makes this a quick holiday dessert.

Provided by Sally

Categories     Cake

Time 1h30m

Number Of Ingredients 17

4 firm medium pears
1/2 cup (115g; 1 stick) unsalted butter
1/2 cup (100g) packed light or dark brown sugar
1/8 teaspoon ground cinnamon
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (180ml) unsulphured or dark molasses
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
for serving: whipped cream or vanilla ice cream

Steps:

  • Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, as pictured above. Set aside.
  • Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together (it will, keep whisking!), pour evenly over pears.
  • Preheat oven to 350°F (177°C).
  • Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together. Set aside. Whisk the molasses and hot water together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Turn the mixer off and add the dry ingredients and molasses/water. Turn the mixer on low and mix just until combined. The batter will be a little thick.
  • Carefully pour/spread batter on top of pears. Bake for around 35-45 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. If you notice the edges or top browning too quickly, tent the cake with aluminum foil.
  • Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate. Cake will be moist! Serve warm or at room temperature with whipped cream or ice cream.
  • Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.

PEAR GINGERBREAD CAKE



Pear Gingerbread Cake image

You'll need just four items to stir up this tasty gingerbread cake topped with canned pears. "You can also use fresh ripe pears when they're in season," suggested Cindy Reams from Philipsburg, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 4

1/4 cup butter, melted
2 cans (15-1/4 ounces each) sliced pears, drained and patted dry
1/3 cup sugar
1 package (14-1/2 ounces) gingerbread cake mix

Steps:

  • Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 360mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

DARK GINGERBREAD PEAR CAKE



Dark Gingerbread Pear Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Ginger     Brunch     Dessert     Bake     Picnic     Quick & Easy     Pear     Spice     Fall     Potluck     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) cake

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear
Accompaniment: whipped cream

Steps:

  • Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
  • Whisk together flour, baking soda, cinnamon, allspice, and salt.
  • Melt butter with water.
  • Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
  • Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

GINGER PEAR CAKE



Ginger Pear Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

1/4 cup unsalted butter
2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
1/2 cup dark brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 cup milk
1/2 cup dark molasses
2 large eggs
1/4 cup water
Confectioners' sugar, for dusting, optional

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
  • Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
  • In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
  • Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams

DARK MOLASSES GINGERBREAD CAKE



Dark Molasses Gingerbread Cake image

A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.

Provided by Brookelynne26

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup boiling water
2 eggs, beaten
1 1/2 cups molasses

Steps:

  • Preheat oven to 350°F.
  • Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
  • Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.

Nutrition Facts : Calories 420.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 320.2, Carbohydrate 72.3, Fiber 1.2, Sugar 35.2, Protein 5

PEAR & GINGER LOAF CAKE



Pear & ginger loaf cake image

This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h15m

Yield Serves 8

Number Of Ingredients 11

200g unsalted butter , plus extra for greasing
100g caster sugar
100g soft brown sugar
2 large eggs , beaten
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
2 balls stem ginger in syrup, drained and chopped
2 pears , peeled, cored and roughly chopped
3 tbsp syrup from the ginger jar
3 tbsp granulated sugar

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
  • To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

STICKY PEAR & GINGER CAKE



Sticky pear & ginger cake image

This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Treat

Time 2h30m

Number Of Ingredients 14

250g stoned dates , finely chopped
300ml milk
100g butter , plus extra for the tin
140g ginger preserve (you'll find this with the jams)
140g dark muscovado sugar
3 large ripe pears (we used Conference)
175g self-raising flour
50g pecan nuts, reserve 10 and chop the rest
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
2 eggs , beaten
85g light muscovado sugar
150ml brandy

Steps:

  • Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
  • Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
  • While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
  • To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

UPSIDE DOWN PEAR GINGERBREAD CAKE



Upside Down Pear Gingerbread Cake image

Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.

Provided by blondiegreen

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
¼ cup butter
¼ cup brown sugar
1 (29 ounce) can pear halves, well drained
½ cup white sugar
½ cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  • Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  • Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  • Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  • Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g

GINGERBREAD PEAR CAKE



Gingerbread Pear Cake image

Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.

Provided by Mallinda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Spice Cake

Time 1h

Yield 8

Number Of Ingredients 6

2 tablespoons butter, melted
¼ cup dark corn syrup
¼ cup brown sugar
1 (16 ounce) can pear halves, well drained
½ cup pecan halves
1 (14.5 ounce) package gingerbread cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
  • Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
  • Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
  • Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g

POACHED PEARS WITH GINGERBREAD



Poached Pears with Gingerbread image

Try this gingerbread cake -- it's flavors are perfect for the holidays.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 27

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups all-purpose flour
Confectioners' sugar, for dusting
3 medium firm pears, such as Anjou, Bartlett, or Bosc
1 bottle (750 ml) robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
Peel from 1 orange
Peel from 1 lemon
2 whole cloves
1 star anise
1 whole bay leaf
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees. Butter a 8 3/4-by-4 1/4-by-2 3/4-inch loaf pan, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
  • In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula.
  • Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
  • Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
  • Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough water to cover pears.
  • Set saucepan over high heat, and bring to a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  • Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
  • Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
  • Slice poached pears in half, and remove the cores with a melon baller. Unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrup over the tops. Serve cake with additional syrup, and dollop each portion with cinnamon whipped cream.

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

Provided by Kathy

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb pear
2 tablespoons fresh ginger, peeled, grated, divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 teaspoon powdered sugar
mint leaf (optional)
raspberries (optional)

Steps:

  • Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
  • Combine 1 Tbls ginger, lemon juice, and pear slices.
  • Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
  • Arrange pears in bottom of pan in a circular pattern.
  • Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
  • Beat in egg.
  • Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
  • Combine flour and remaining ingredients EXCEPT powdered sugar.
  • Add flour mixture to batter; stir until well blended.
  • Pour over pears.
  • Bake 40 minutes or until cake springs back when touched lightly in center.
  • Cool in pan 20 minutes on wire rack.
  • Sprinkle a serving plate with powdered sugar.
  • Invert cake onto serving plate.
  • When completely cool, garnish with mint leaves and raspberries.

Nutrition Facts : Calories 254.8, Fat 6.8, SaturatedFat 4, Cholesterol 39.1, Sodium 314.7, Carbohydrate 46.9, Fiber 2.4, Sugar 29.1, Protein 3.3

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Pear     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For topping
2 1/2 firm pears (preferably Bosc)
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
For cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten
Accompaniment: vanilla ice cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Steps:

  • Make topping:
  • Peel and core pears and cut each into 8 wedges.
  • Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
  • Make cake:
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  • Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  • Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.
5 large ripe Bartlett pears, peeled, cored, and quartered
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark-brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
2 tablespoons boiling water

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside.
  • In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger.
  • Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve.

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1/4 cup dark corn syrup 1/4 cup brown sugar 2 (16 ounce) cans pear slices, well drained 1/2 cup pecan pieces 1 (14.5 ounce) package gingerbread cake mix. 1. Preheat oven to 350* 2. Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan. 3. Arrange pear slices over sugar mixture. 4. Sprinkle pecans around the pears. 5 ...
From thiswifecooks.com


PEAR UPSIDE DOWN GINGERBREAD CAKE - BAKING SENSE
Mix to combine. With the mixer running on low, alternate adding the dry ingredients and the molasses in 3 batches. Gently pour the batter over pears and smooth to an even layer. Bake for 25-30 minutes until the cake is puffed and a toothpick inserted in the middle of the cake comes out clean.
From baking-sense.com


PEAR GINGERBREAD CAKE - WEAVERS ORCHARD
This pear gingerbread cake blends cinnamon, nutmeg, and clove with the fresh and ground ginger, molasses, and a delicate hint of …
From weaversorchard.com


GINGERBREAD SNACK CAKE - THE ALMOND EATER
Step 1: Mix dry ingredients. In a large bowl, combine the flour, spices, baking soda, baking powder, and salt, then set it aside. Step 2: Mix wet ingredients. In a separate bowl, cream the butter and sugar together for about 1 minute, then add the remaining wet ingredients and stir to combine. Step 3: Combine and bake.
From thealmondeater.com


PEAR GINGERBREAD UPSIDE DOWN CAKE - BAKING A MOMENT
To make the gingerbread cake: Preheat the oven to 350 degrees F. Place the butter in a medium mixing bowl, and pour the boiling water over it. Allow to stand, stirring occasionally, until the butter is melted. Stir in the brown sugar, molasses, and egg until combined.
From bakingamoment.com


GINGERBREAD PEAR LOAF CAKE RECIPE - FOOD NEWS
Step 1 Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices. Step 2 Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan. Step 3 Stir vegetable oil, vanilla extract, and eggs into the pears.
From foodnewsnews.com


DARK GINGERBREAD PEAR CAKE - OLGA MASSOV
Dark Gingerbread Pear Cake Adapted from Gourmet, October 2008. Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon ground allspice 1/4 teaspoon salt 1 stick unsalted butter 1/4 cup water 1/2 cup packed dark brown sugar 1/2 cup molasses (not robust or blackstrap) 3 large eggs 1/4 cup grated peeled ...
From olgamassov.com


GINGER PEAR BUNDT CAKE - A BAKER'S HOUSE
Preheat oven to 350 degrees F. Prepare Bundt pan with cooking spray and a dusting of flour (or very fine bread crumbs). Combine flour, baking powder, salt, ginger, baking soda, and nutmeg with a whisk in a bowl. Set the bowl aside. With an electric mixer, beat the butter, brown sugar and honey for a few minutes then add the eggs one at a time.
From abakershouse.com


BARTLETT PEAR UPSIDE DOWN GINGERBREAD CAKE - A CANADIAN FOODIE
6 pears , washed, cored and sliced lengthwise Butter for pan 1/2 cup brown sugar 1 tablespoon flour 1/2 cup sugar 1/2 cup butter 1 egg 1/2 cup dark molasses 1 1/2 cups flour 1/2 tsp salt 3/4 tsp baking soda 1 1/2 tsp ginger 1 tsp cinnamon 1/2 …
From acanadianfoodie.com


UPSIDE DOWN GINGERBREAD PEAR CAKE - THE GINGERED WHISK
In a mixing bowl, make the gingerbread cake by creaming the butter and sugar together. Add the eggs, vanilla, honey, molasses, and mix until combined. Mix in the spices and dry ingredients, and then add in the milk. Assemble and bake When the batter is smooth, carefully pour over the arranged pear slices. Bake for 30-40 minutes.
From thegingeredwhisk.com


GINGERBREAD CAKE, A FAVOURITE AT EARLS RESTAURANTS | VANCOUVER SUN
1 1/4 tsp (6 mL) ground cinnamon. 3/4 tsp (4 mL) fine salt. 1/4 tsp (1 mL) ground cloves. Bring hot water, molasses and grated ginger to …
From vancouversun.com


HOW TO MAKE GINGERBREAD PEAR LOAF - COUNTRY LIVING
Whisk together flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt in a bowl. Combine molasses and buttermilk in a separate bowl. Beat butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce mixer speed to medium and beat in eggs and vanilla.
From countryliving.com


PEAR GINGERBREAD UPSIDE-DOWN CAKE – ART OF NATURAL LIVING
Make cake: Preheat oven to 350°F. Mix flour, baking soda, cinnamon, ginger, cloves, and salt in a small bowl. Whisk together molasses and boiling water in another small bowl, maaking sure molasses is dissolved. With an electric mixer, beat together butter, brown sugar, and egg in a large bowl. Beat for 2 minutes.
From artofnaturalliving.com


10 BEST PEAR AND GINGER DESSERTS RECIPES - YUMMLY
vanilla instant pudding mix, pear halves, gingerbread cake, McCormick Ground Ginger and 5 more Spiced Pear & Apple Pie Crisco Pillsbury BEST All Purpose Flour, ground cinnamon, sliced apples and 8 more
From yummly.com


UPSIDE-DOWN PEAR GINGERBREAD RECIPE | EATINGWELL
Add the dry ingredients to the egg white mixture and stir with a wooden spoon or rubber spatula just until blended. Step 4. When the pears have baked for 15 minutes, pour the batter evenly over top. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Step 5.
From eatingwell.com


POACHED PEAR GINGERBREAD LOAF - PASTRY AFFAIR
Preheat oven to 350 degrees F (180 degrees C). Line a 10 x 4-inch loaf pan with parchment (it helps to transfer the loaf after baking), grease lightly, and set aside. In a large mixing bowl, mix together the molasses, brown sugar, and vegetable oil. Whisk in the eggs.
From pastryaffair.com


RECIPE REVIEW: DARK GINGERBREAD PEAR CAKE | KITCHN
It’s very simple, too – just a batter with dark molasses (we broke the recipe rules and used blackstrap molasses) and fresh ginger. The verdict? Loved it. It’s dark and not very sweet at all, with chunks of mellow pear to balance the ginger spiciness. It is definitely good for breakfast as well as dessert, and comes highly recommended.
From thekitchn.com


DARK GINGERBREAD PEAR CAKE | CAKE FLAVORS, PEAR CAKE RECIPES, PEAR …
Jan 10, 2016 - Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.
From pinterest.ca


PEAR UPSIDE-DOWN CAKE RECIPE - BBC FOOD
Method. Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the …
From bbc.co.uk


PEAR GINGERBREAD CAKE RECIPE - DELISH
2 tbsp. grated ginger Directions In a heavy-bottomed pot, melt butter over medium heat, stirring occasionally, until butter is flecked with …
From delish.com


UPSIDE-DOWN PEAR GINGERBREAD - SAVOUR CALGARY
2 tbsp honey or corn syrup, 30 ml 1/3 cup packed brown sugar, 80 ml Fruit 1-2 ripe but firm pears (or tart apples), peeled and thinly sliced Gingerbread 1/4 cup butter, at room temperature, 60 ml 1/2 cup packed brown sugar, 125 ml 1 large egg 1/4 cup dark molasses, 60 ml 1 tbsp grated fresh ginger, or 2 tsp. powdered ginger (or both, 15 ml
From savourcalgary.ca


RECIPE: PEAR GINGERBREAD | KITCHN
Preheat the oven to 350°F. Grease a 9-inch square or equivalent pan. In a small saucepan, melt together the butter, syrup, and brown sugar over low heat. Gently stir to combine as the mixture melts. Set aside. In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg.
From thekitchn.com


DRUNKEN POACHED PEAR GINGERBREAD LOAF CAKE | BROMA BAKERY
Set aside. In a large bowl, beat the butter, molasses, and sugar together until light and fluffy. Add in the eggs and vanilla extract, beating for an additional 3 minutes. Stir in fresh grated ginger. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, whisking to combine.
From bromabakery.com


DARK GINGERBREAD PEAR CAKE - LACTO OVO VEGETARIAN RECIPES
You can never have too many dessert recipes, so give Dark Gingerbread Pear Cake a try. One serving contains 354 calories, 5g of protein, and 15g of fat. This vegetarian recipe serves 8. If you have baking soda, bosc pear, accompaniment: whipped cream, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is ...
From fooddiez.com


DARK AND MOIST GINGERBREAD | THE SPLENDID TABLE
Instructions. 1. Butter and flour an 8-inch square baking pan. Preheat oven to 350°. In a bowl or bag, whisk together the flour, baking soda, salt, and spices. 2. In a mixing bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture. 3.
From splendidtable.org


DARK GINGERBREAD PEAR CAKE - LACTO OVO VEGETARIAN RECIPES
You can never have too many dessert recipes, so give Dark Gingerbread Pear Cake a try. This recipe serves 4. One serving contains 694 calories, 10g of protein, and 28g of fat. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a vegetarian diet. Christmas will be even more special with ...
From fooddiez.com


ASIAN GINGERBREAD PEAR CAKE - FOOD GYPSY
Place the pears in a bowl and sprinkle with lemon juice. Set aside. 2. Place the water, sugar, lemongrass (powder or fresh) and cinnamon in a saucepan and bring to a boil. Add the pears and the remaining lemon juice. With the syrup barely simmering, poach the pears until tender, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature.
From foodgypsy.ca


MOIST DARK GINGERBREAD RECIPE - DAILY DISH RECIPES
Moist Dark Gingerbread Recipe. Preheat oven to 350 degrees. Either spray your 8-inch square pan with some nonstick cooking spray, or you can use tin foil, parchment paper or waxed paper to line the pan. In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. In another bowl, whisk together the brown sugar, buttermilk, molasses ...
From dailydishrecipes.com


POACHED PEAR GINGERBREAD CAKE - RAINBOW PLANT LIFE
In a large saucepan, add the lemon peel, fresh ginger, and maple syrup. Place the peeled pears in the pan so they stand upright and then add 3 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer and cover for 6 …
From rainbowplantlife.com


STICKY PEAR AND GINGER CAKE | RECIPE | CUISINE FIEND
Finely chop the dates and place them in a large saucepan with the milk, butter, ginger preserve and sugar. Heat on the hob until butter melts. Set aside to cool for about 1 hour. 2. Peel and core the pears and chop them into large chunks. Reserve about 10 large pecan pieces and finely chop the rest. 3.
From cuisinefiend.com


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