Ingrédients pour Ginger Pear Upside Down Cake
- Unsalted Butter
- Light Brown Sugar
- Ground Cinnamon
- 4 medium pears, quartered
- Light Brown Sugar
- Fresh Ginger
- 4 large eggs
- ½ cup (120ml) molasses
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ginger Pear Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Ginger Pear Upside Down Cake
- Preheat oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with a 10-inch circle of parchment paper.
- In a medium saucepan, combine 3 tablespoons (45g) unsalted butter, ½ cup (100g) packed light brown sugar, and ½ teaspoon ground cinnamon.
- Melt butter over medium heat for about 1 minute, stirring until smooth.
- Pour the melted butter mixture into the prepared springform pan, spreading evenly to coat the parchment paper.
- Arrange 4 medium pears, quartered, on top of the butter-sugar mixture, arranging them tightly in a decorative circle.
- In a large mixing bowl, cream together 2 sticks (227g) unsalted butter, cut into 1-inch pieces, and 1 cup (200g) packed light brown sugar until light and fluffy (3-5 minutes).
- Add 2 tablespoons grated fresh ginger and beat for 1 minute.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Slowly pour in ½ cup (120ml) molasses and beat until just combined.
- In a separate medium bowl, whisk together 2 ½ cups (300g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) buttermilk, folding gently with a rubber spatula until just combined. Do not overmix.
- Pour the batter over the pears in the prepared pan.
- Bake for 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes on a wire rack.
- Place an upside-down serving plate on top of the pan.
- Carefully invert the cake onto the plate.
- Remove the springform pan sides and peel away the parchment paper.
- Let the cake cool for another 30 minutes before serving warm, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
189g
Fat
72g
Carbs
28g
