Ginger Pear Upside Down Cake
Transform your dessert game with this luscious Ginger Pear Upside Down Cake—a show-stopping treat that combines the warm, spiced flavors of ginger and cinnamon with the natural sweetness of caramelized pears. Perfectly suited for fall gatherings or any occasion that calls for a cozy dessert, this cake features a tender, buttery base topped with a stunning crown of golden, syrupy pears arranged in a delicate spiral. With just 20 minutes of prep time, this recipe is as approachable as it is impressive, while the use of simple pantry ingredients ensures it remains effortlessly accessible. Serve it warm with a dollop of whipped cream or enjoy it alongside a hot cup of tea for a dessert that’s both elegant and irresistibly comforting.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams light brown sugar
- 2 whole ripe but firm pears
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 150 grams granulated sugar
- 2 whole large eggs
- 120 milliliters milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a small saucepan over medium heat, melt 60 grams of butter and stir in the brown sugar until smooth and bubbly. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
Peel, core, and thinly slice the pears into about 1/4-inch slices. Arrange the pear slices in an overlapping circular pattern over the caramel in the pan. Set aside.
In a medium bowl, sift together the flour, baking powder, ground ginger, ground cinnamon, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together the remaining 60 grams of butter and the granulated sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Then mix in the milk and vanilla extract until smooth. The batter may look slightly curdled; this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Carefully spoon the batter over the arranged pears in the pan, spreading it evenly with a spatula to cover the fruit completely.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Place a serving plate upside down on top of the pan and carefully invert the cake onto the plate. Gently lift off the cake pan, taking care not to disturb the pear topping.
Allow the cake to cool completely before serving. Enjoy it on its own or with a dollop of whipped cream!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 42.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
