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Pear Upside-Down Gingerbread Cake

BECKY LUIGART-STAYNER
Yield 8 servings

Ingredients

  • 3 peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices (about 1 pound)
  • 2 tablespoons grated peeled fresh ginger, divided
  • 1 tablespoon lemon juice
  • Cooking spray
  • 2 tablespoons granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/4 cup butter or stick margarine, softened
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 1/4 cup molasses
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 244
  • caloriesfromfat 26 %
  • fat 7.1 g
  • satfat 1.5 g
  • monofat 2.9 g
  • polyfat 2 g
  • protein 3.3 g
  • carbohydrate 43.3 g
  • fiber 1.2 g
  • cholesterol 28 mg
  • iron 1.7 mg
  • sodium 323 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine pears, 1 tablespoon ginger, and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.

  3. Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended. Pour over pears. Bake at 350° 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; invert cake onto plate.