Gingerbread Upside Down Cake

This Gingerbread Upside Down Cake makes a great tasting cake, makes a nice after meal dessert!

12 Tbsp. butter

1/3 cup dark brown sugar

3 ripe pears, peeled, cored and halved, or 6 canned pear halves

1 1/2 cups flour

2 tsp. baking powder

2 tsp. ground ginger

1/2 tsp. salt

1/2 cup granulated sugar

1/2 cup milk

1 egg

whipped cream, optional

Preheat oven to 375 degrees.

Melt 4 Tbsp. of butter in a small saucepan, add the brown sugar, and stir over low heat until blended.

Pour into a 8 x 8 inch square baking pan and arrange pear halves round side down in the pan. Set aside.

The pear halves may also be sliced and spread evenly over the bottom of the pan.

Mix the flour, baking powder, ginger, salt, and granulated sugar in a bowl.

Melt the remaining 8 Tbsp. of butter in a small saucepan.

Remove from heat, add the milk and egg, and beat well.

Add to the flour mixture and beat until smooth.

Pour over the pears and bake for about 25 minutes or until a toothpick inserted comes out clean.

Cool in pan for about for about 10 minutes, then turn out onto a serving plate, fruit side up.

Serve with whipped cream if desired.

Makes an 8 x 8 inch cake





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