Pear Upside-Down Gingerbread Cake

Pear Upside-Down Gingerbread Cake Recipe
BECKY LUIGART-STAYNER

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

November 1998
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