Pear Upside-Down Gingerbread Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 26%
  • Fat: 7.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2g
  • Protein: 3.3g
  • Carbohydrate: 43.3g
  • Fiber: 1.2g
  • Cholesterol: 28mg
  • Iron: 1.7mg
  • Sodium: 323mg
  • Calcium: 66mg

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

  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.
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