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Pear-ginger upside-down cake

 
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%

 

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.

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 Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 tsps
1.5 tsps baking powder
baking powder
1.5 tsps
1.5 tsps baking soda
baking soda
1.5 cups
1.5 cups buttermilk
buttermilk
0.25 cup
0.25 cup muscovado sugar
muscovado sugar
0.5 cup
0.5 cup demerara sugar
demerara sugar
3
3  eggs
eggs
3 cups
3 cups flour
flour
2 Tbs
2 Tbs ginger
ginger
1.5 tsps
1.5 tsps ground cinnamon
ground cinnamon
5 Tbs
5 Tbs maple syrup
maple syrup
4
4  pears
pears
1 cup
1 cup salt
salt
1 stick
1 stick unsalted butter
unsalted butter
1.5 tsps baking powder
1.5 tsps
baking powder
1.5 tsps baking soda
1.5 tsps
baking soda
1.5 cups buttermilk
1.5 cups
buttermilk
0.25 cup muscovado sugar
0.25 cup
muscovado sugar
0.5 cup demerara sugar
0.5 cup
demerara sugar
3  eggs
3
eggs
3 cups flour
3 cups
flour
2 Tbs ginger
2 Tbs
ginger
1.5 tsps ground cinnamon
1.5 tsps
ground cinnamon
5 Tbs maple syrup
5 Tbs
maple syrup
4  pears
4
pears
1 cup salt
1 cup
salt
1 stick unsalted butter
1 stick
unsalted butter

Equipment

baking paper
baking paper
mixing bowl
mixing bowl
wire rack
wire rack
oven
oven
sauce pan
sauce pan
spatula
spatula
skewers
skewers
whisk
whisk
frying pan
frying pan
baking paper
baking paper
mixing bowl
mixing bowl
wire rack
wire rack
oven
oven
sauce pan
sauce pan
spatula
spatula
skewers
skewers
whisk
whisk
frying pan
frying pan


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

Cost per Serving: $0.75
Ingredient
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.5 cups buttermilk
¼ cups muscovado sugar
½ cups demerara sugar
3 eggs
3 cups flour
2 Tbs ginger
1.5 teaspoons ground cinnamon
5 Tbs maple syrup
4 pears
1 cup salt
1 stick unsalted butter
Price
$0.05
$0.01
$0.73
$0.18
$0.36
$0.72
$0.50
$0.08
$0.16
$2.54
$2.36
$0.31
$0.97
$8.97

Nutritional Information

Quickview
324 Calories
5g Protein
10g Total Fat
53g Carbs
2% Health Score
Limit These
Calories
324k
16%

Fat
10g
16%

  Saturated Fat
5g
36%

Carbohydrates
53g
18%

  Sugar
25g
28%

Cholesterol
64mg
21%

Sodium
9701mg
422%

Get Enough Of These
Protein
5g
12%

Manganese
0.53mg
26%

Vitamin B2
0.38mg
22%

Selenium
15µg
22%

Vitamin B1
0.28mg
18%

Folate
68µg
17%

Fiber
2g
12%

Iron
2mg
11%

Calcium
109mg
11%

Phosphorus
103mg
10%

Vitamin B3
2mg
10%

Vitamin A
360IU
7%

Copper
0.12mg
6%

Potassium
195mg
6%

Vitamin D
0.75µg
5%

Magnesium
18mg
5%

Vitamin B5
0.47mg
5%

Zinc
0.64mg
4%

Vitamin B12
0.25µg
4%

Vitamin K
3µg
3%

Vitamin B6
0.07mg
3%

Vitamin C
2mg
3%

Vitamin E
0.46mg
3%

covered percent of daily need

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