upside-down pear gingerbread
(1 rating)
A lovely holiday gingerbread that looks every bit as good as it tastes. The recipe and photo were sent to me by a friend some years ago, we enjoyed it a lot.
►
(1 rating)
yield
8 serving(s)
prep time
40 Min
cook time
40 Min
method
Bake
Ingredients For upside-down pear gingerbread
-
1 lbpears
-
2 Tbspfresh ginger, peeled, grated, divided
-
1 Tbsplemon juice
-
cooking spray
-
2 Tbspsugar
-
1/2 cbrown sugar
-
1/4 cbutter, softened
-
1large egg
-
1/2 clow-fat buttermilk
-
1/4 cmolasses
-
1 call-purpose flour
-
1 tspbaking soda
-
1/2 tspcinnamon
-
1/4 tspsalt
-
1/4 tspdry mustard (optional)
-
1/4 tspclove
-
1/4 tspnutmeg
-
1 tsppowdered sugar
- GARNISH
-
mint leaf (optional)
-
raspberries (optional)
How To Make upside-down pear gingerbread
-
1Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
-
2Combine 1 Tbls ginger, lemon juice, and pear slices.
-
3Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
-
4Arrange pears in bottom of pan in a circular pattern.
-
5Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
-
6Beat in egg and add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
-
7Combine flour and remaining ingredients EXCEPT powdered sugar.
-
8Add flour mixture to batter; stir until well blended then pour over pears.
-
9Bake 40 minutes or until cake springs back when touched lightly in center.
-
10Cool in pan 20 minutes on wire rack.
-
11Sprinkle a serving plate with powdered sugar.
-
12Invert cake onto serving plate.
-
13When completely cool, garnish with mint leaves and raspberries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT