Pear Upside-Down Gingerbread Cake

6 Reviews
ADD YOUR REVIEW
BECKY LUIGART-STAYNER
Yield
8 servings
November 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 244
  • Caloriesfromfat 26%
  • Fat 7.1g
  • Satfat 1.5g
  • Monofat 2.9g
  • Polyfat 2g
  • Protein 3.3g
  • Carbohydrate 43.3g
  • Fiber 1.2g
  • Cholesterol 28mg
  • Iron 1.7mg
  • Sodium 323mg
  • Calcium 66mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

tsprincess's Review

tsprincess
March 06, 2014
Really very good, and pretty too. I had larger pears, so I only needed two. Used the 8" pan.

kathyl19's Review

JWolff16
October 10, 2013
This cake was wonderful. I used chopped crystallized ginger, which worked very nicely. I sometimes have trouble getting cakes neatly out of the pan, but this one slid right out and looked very professional. This recipe is a keeper!

GrandmaKY's Review

kathyl19
November 12, 2012
This was FABULOUS! You need to like ginger though. I made it in an 8in pan as recommended and served it with rum raisin ice cream. It was outstanding and i will be making this again very soon.

ViennaVAfoodie's Review

GrandmaKY
September 16, 2012
I don't typically like gingerbread because it's crunchy rather than chewy. This was so moist and flavorful. The pears were a great combination with the gingerbread. I agree with another reviewer who thought this would be great with ice cream. Maybe when it gets cold I'll have to do that!! I will definitely make this again, and I encourage you to make this as well!

sweetlilsheila's Review

sweetlilsheila
March 31, 2012
What a delicious treat! I've made this cake several times, and believe me, it goes quickly around our house. I have always been a fan of gingerbread, but the pears with ginger just add a little something special. I made this just a few weeks ago, but there's something about that fresh ginger that made my mouth water every time I thought about it, so I doubled the cake recipe and made a sheet cake, omitting the pears mixed with ginger and lemon juice. Simply scrumptious!

JWolff16's Review

ViennaVAfoodie
December 07, 2009
I really liked the flavor of this dessert. It's well balanced and flavorful. Lovely served warm with ice cream. I might make it for Christmas dinner - the only minor change I will make is to use a smaller-diameter pan, such as an 8-inch. I would personally prefer the cake to be a bit thicker.
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