Zutaten für Upside Down Pear Gingerbread Cake
- 4-5 ripe but firm pears, peeled, cored, and thinly sliced
- 1/2 cup (1 stick) unsalted butter, melted
- Light Brown Sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Ginger Powder
- Clove
- 1/2 teaspoon salt
- 1/2 cup molasses
- Boiling Water
- Egg
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Zubereitung von Upside Down Pear Gingerbread Cake
- Preheat oven to 350°F (175°C).
- Butter and flour a 10-inch cast iron skillet (or oven-safe nonstick skillet).
- In a large bowl, combine brown sugar, butter, and honey. Stir until well combined.
- Arrange pear slices in a single layer in the prepared skillet, cut-side down.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, whisk together eggs, molasses, and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the pears in the skillet.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 10-15 minutes before inverting onto a serving plate.
- Serve warm or at room temperature. Garnish with a dollop of whipped cream or a sprinkle of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
334g
Fat
74g
Carbs
46g
