Caramelized Pear Upside-Down Gingerbread Cake
The holiday season is upon us, so I’ll be rolling some of my favorite holiday recipes from my own personal kitchen and to inspire you! This cake is a FABULOUS dessert for brunch, a holiday tea party, or Christmas Eve. If you try it, I’d love to see your pictures…Chef John
Caramelized Pear Upside-Down Gingerbread Cake
Full Recipe and Instructions Below!
Preheat oven to 350 – 9 servings
Then, Get your camera ready so you can take a picture and show me how yours looks after it’s done! Instructions on how to do that at the end of the recipe!
Ingredients:
- 8 Tbs. (1 stick) Unsalted butter, at room temperature
- ½ cup Sugar
- 2 firm but ripe large pears – cut lengthwise into 1⁄8-inch slices
- 1 ¾ cups unbleached all-purpose flour
- 1 ½ tsp. baking soda
- 2 tsp. ground ginger
- ½ tsp. cardamom
- ½ tsp. cinnamon
- ¼ tsp. salt
- 1 Tbs. fresh ginger – grated
- 1/3 cup brown sugar
- 1 egg at room temperature, lightly beaten
- ¾ cup light molasses
- ¾ cup milk, at room temperature
Directions:
- In an 8-inch square or round heavy aluminum cake pan placed over medium heat, melt 2 Tbs. of the butter.
- Add the granulated sugar and cook, stirring occasionally, until the sugar melts and turns light brown, 5 to 7 minutes.
- Arrange the pear slices in the pan in 4 overlapping rows. Set aside.
- Sift together the flour, baking soda, ground ginger, cardamom, cinnamon and salt. Stir in the fresh ginger. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the remaining 6 Tbs. (3/4 stick) butter until creamy.
- Add the brown sugar and beat until the mixture is pale and fluffy.
- Slowly drizzle in the egg, beating each addition until incorporated before continuing. Beat in the molasses.
- Reduce the speed to medium-low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat just until combined.
- Pour the batter on top of the pears and spread it evenly to the edge of the pan.
- Bake until the top of the cake is puffed, 35 to 40 minutes.
- Transfer the pan to a wire rack and let cool for 10 minutes.
- Run a table knife around the edge of the pan and shake it to make sure the cake is not sticking. (If it is, set the pan over low heat and heat for 1 to 2 minutes, gently shaking it until the cake is free.)
- Place a serving plate upside down on the pan. Wearing oven mitts, invert the plate and pan together. Lift off the pan.
- Dislodge any pear slices that stick to the pan and arrange them on top of the cake. Serve at room temperature.
How to send me your pictures!
-Post it to Instagram as “Caramelized Pear Up-Side Down Gingerbread Cake” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!
We LOVE to see your pictures and GOOD LUCK with your cake!
Chef John