Pear-ginger upside-down cake
Need a lacto ovo vegetarian dessert? Pear-ginger upside-down cake could be an awesome recipe to try. This recipe serves 12. One portion of this dish contains approximately 6g of protein, 10g of fat, and a total of 325 calories. For 75 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have maple syrup, butter, buttermilk, and a few other ingredients on hand, you can make it. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Similar recipes include Pear-Ginger Upside-Down Cake, Pear Upside-Down Ginger Cake, and Pear-ginger upside-down cake.
- Serves: 12
- Time: 45 Mins
- Category: dessert
- Health Rating: 2.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
baking powder | 1.5 | teaspoons | None |
|
baking soda | 1.5 | teaspoons | None |
 |
buttermilk | 360.0 | milliliters | None |
 |
muscovado sugar | 55.0 | grams | None |
|
demerara sugar | 100.0 | grams | None |
 |
eggs | 3.0 | None | |
 |
flour | 375.0 | grams | None |
 |
ginger | 2.0 | Tbs | None |
 |
ground cinnamon | 1.5 | teaspoons | None |
 |
maple syrup | 5.0 | Tbs | None |
 |
pears | 4.0 | None | |
 |
salt | 292.0 | grams | None |
 |
butter | 1.0 | stick | None |
baking powder
Qty: 1.5
Metric: teaspoons
Price: None
baking soda
Qty: 1.5
Metric: teaspoons
Price: None
buttermilk
Qty: 360.0
Metric: milliliters
Price: None
muscovado sugar
Qty: 55.0
Metric: grams
Price: None
demerara sugar
Qty: 100.0
Metric: grams
Price: None
eggs
Qty: 3.0
Metric:
Price: None
flour
Qty: 375.0
Metric: grams
Price: None
ginger
Qty: 2.0
Metric: Tbs
Price: None
ground cinnamon
Qty: 1.5
Metric: teaspoons
Price: None
maple syrup
Qty: 5.0
Metric: Tbs
Price: None
pears
Qty: 4.0
Metric:
Price: None
salt
Qty: 292.0
Metric: grams
Price: None
butter
Qty: 1.0
Metric: stick
Price: None
Instructions
Step 1: Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.
Ingredients:
- cooking oil
Equipment:
- baking paper
- frying pan
Step 2: Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.
Ingredients:
- brown sugar
- cinnamon
- butter
Equipment:
- sauce pan
Step 3: Pour the mixture into the prepared spring form pan, completely coating the parchment paper.
Equipment:
- baking paper
- frying pan
Step 4: Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
Ingredients:
- brown sugar
- butter
- cream
- pear
- sugar
Equipment:
- mixing bowl
Step 5: Add the grated ginger, and beat 1 minute more.
Ingredients:
- ginger
Step 6: Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
Ingredients:
- egg
Step 7: Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Ingredients:
- baking powder
- baking soda
- maple syrup
- all purpose flour
- honey
- salt
Equipment:
- bowl
Step 8: Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
Ingredients:
- buttermilk
- all purpose flour
Equipment:
- spatula
- whisk
Step 9: Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
Ingredients:
- pear
Equipment:
- spatula
- frying pan
Step 10: Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.
Equipment:
- oven
- skewers
Step 11: Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.
Ingredients:
- base
Equipment:
- baking paper
- wire rack
- frying pan
Dietary Information
- Vegetarian
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 324.63 kcal | 16.23% |
| Fat | 10.08 g | 15.51% |
| Saturated Fat | 5.82 g | 36.35% |
| Carbohydrates | 53.47 g | 17.82% |
| Net Carbohydrates | 50.59 g | 18.4% |
| Sugar | 25.11 g | 27.9% |
| Cholesterol | 64.47 mg | 21.49% |
| Sodium | 9701.23 mg | 421.79% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 5.91 g | 11.82% |
| Manganese | 0.53 mg | 26.43% |
| Vitamin B2 | 0.38 mg | 22.43% |
| Selenium | 15.33 µg | 21.91% |
| Vitamin B1 | 0.28 mg | 18.48% |
| Folate | 68.49 µg | 17.12% |
| Fiber | 2.88 g | 11.52% |
| Iron | 2.01 mg | 11.17% |
| Calcium | 109.91 mg | 10.99% |
| Phosphorus | 103.88 mg | 10.39% |
| Vitamin B3 | 2.0 mg | 10.02% |
| Vitamin A | 360.01 IU | 7.2% |
| Copper | 0.12 mg | 6.23% |
| Potassium | 195.77 mg | 5.59% |
| Vitamin D | 0.75 µg | 5.01% |
| Magnesium | 18.96 mg | 4.74% |
| Vitamin B5 | 0.47 mg | 4.69% |
| Zinc | 0.64 mg | 4.26% |
| Vitamin B12 | 0.25 µg | 4.2% |
| Vitamin K | 3.59 µg | 3.42% |
| Vitamin B6 | 0.06 mg | 3.25% |
| Vitamin C | 2.62 mg | 3.18% |
| Vitamin E | 0.46 mg | 3.04% |
