Upside Down Pear Gingerbread Cake Food

UPSIDE-DOWN PEAR GINGERBREAD CAKE

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.

UPSIDE DOWN PEAR GINGERBREAD CAKE

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.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

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

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.

UPSIDE-DOWN PEAR GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Brush 10-inch cast iron skillet or 8x8-inch glass baking dish with butter.
• To make gingerbread: Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in medium bowl. Beat egg, sugar and molasses with mixer for 3 minutes. add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt.
• To make pear topping: Press brown sugar over bottom of prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour batter over pears.
• Bake 35 - 40 minutes or until toothpick inserted in center comes out clean. Loosen edges with knife. Invert cake onto platter.

GINGER PEAR CAKE

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.

PEAR UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
• Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
• In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
• In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
• Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.

PEAR UPSIDE-DOWN GINGERBREAD CAKE

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.

PEAR AND GINGER UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Sift flour and next 8 ingredients into medium bowl. Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until lightly and fluffy. Add egg and beat until will blended. Add molasses and beat will. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cool slightly. (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
• Serve warm or at room temperature with whipped cream.

GINGER PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
• To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
• To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
• Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
• Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
• Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.

PEAR-GINGERBREAD UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch nonstick baking pan. Melt butter in medium saucepan over medium heat. Transfer 1/3 cup butter to small bowl. Whisk 1/2 cup sugar into remaining butter in saucepan until blended (mixture may be grainy). Spread butter-sugar mixture in prepared pan; slightly overlap enough pear slices to cover mixture. Dice enough remaining pear to yield 1 cup.
• Using electric mixer, beat molasses, reserved 1/3 cup butter, and 1/2 cup sugar in large bowl to blend. Beat in eggs, then preserves. Beat in flour and pumpkin pie spice; stir in diced pears. Spread batter over pears in pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 5 minutes. Invert cake onto platter; cool slightly. Serve warm or at room temperature.

PINEAPPLE AND GINGER UPSIDE-DOWN CAKE

Steps:

• Grease an 8 inch tin.
• To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
• Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
• To make the cake. beat together sugar and butter till fluffy.
• Mix in the pre-beaten eggs a little at a time.
• Sift in flour and ginger and mix.
• Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
• Pour batter into tin, smoothing the top.
• Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
• When cake is ready turn over and release tin so the pineapple rings are on top.

GINGER-PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
• Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
• Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
• Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

PEAR AND GINGER UPSIDE-DOWN CAKE

Steps:

• First, prepare the pan. Lightly spray a 9-inch springform pan with cooking spray, Line the pan with a 10-inch round of cooking parchment, pressing into the bottom and about 1/2 inch up the sides.
• Cut 2 tablespoons of butter into about 1/4-inch chunks and drop evenly over the parchment in the pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.
• Peel the pears and cut in half, lengthwise. Then, slicing perpendicular to the cut edge, cut lengthwise into 1/2-inch-thick slices. With a paring knife, cut the core from each slice. Arrange the slices flat, in a single layer, over the sugar mixture in the pan, trimming pieces as needed to fit.
• In a small bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice.
• In another bowl, with an electric mixer on medium-high speed, beat the remaining 1/2 cup butter and 1 cup brown sugar until well blended.
• Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses.
• Preheat the oven to 325 degrees F.
• Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.
• Bake at 325 degrees F until a toothpick inserted in the center (but not in the fruit) comes out clean, about 1 hour and 35 to 40 minutes (cake center may settle slightly).
• Let the cake cool in the pan on a wire rack for about 20 minutes.
• Remove the pan sides. Place a platter over the cake, then, holding the two together, turn both over, so the cake is right-side up. Carefully remove pan bottom and parchment. Serve warm.