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Pear-ginger upside-down cake

 
Pear-ginger upside-down cake
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.75

$0.75 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:37%

Spoonacular Score: 37%

 

Pear-ginger upside-down cake is a lacto ovo vegetarian recipe with 12 servings. For 75 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This dessert has 325 calories, 6g of protein, and 10g of fat per serving. Head to the store and pick up ginger, salt, muscovado sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by spoonacular user leahmarie. Try Pear-Ginger Upside-Down Cake, Pear Upside-Down Ginger Cake, and Pear-ginger upside-down cake for similar recipes.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients



Instructions

  1. Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.
  2. Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.
  3. Pour the mixture into the prepared spring form pan, completely coating the parchment paper.
  4. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.
  5. In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
  6. Add the grated ginger, and beat 1 minute more.
  7. Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
  8. 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.
  9. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
  10. 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.
  11. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
  12. Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.
  13. Let the cake cool in the pan for 10 minutes on a wire rack.
  14. 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.
  15. Allow the cake to cool, and serve warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Nutritional Information

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