Ginger Pear Upside Down Cake
Ingredients
Topping
- 3 tablespoons butter, melted
- 1/4 cup Beehive® OR Crown® Golden Syrup
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 2 firm ripe pears, peeled and sliced into quarters**
- 1/2 cup coarsely chopped walnuts
Cake
- 1-1/3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 5 tablespoons butter, melted
- 1/2 cup Beehive® OR Crown® Golden Syrup
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
PRODUCTS
Instructions
- Preheat oven to 350°F.
- For Topping: Whisk melted butter, corn syrup, brown sugar and lemon juice in a large microwave-safe bowl. Add pears; toss gently to coat. Microwave on HIGH (100%) for 2 minutes; stir again. Pour mixture into a greased nonstick 9 x 2-inch round cake pan. Carefully use a fork to space pears evenly in pan with rounded sides down. Sprinkle walnuts over pear mixture. Set aside.
- For Cake: Combine flour, ginger, cinnamon, baking soda and salt in a large bowl; set aside. Whisk sugar, brown sugar and egg in a large bowl until well blended. Gradually add melted butter, then corn syrup, buttermilk and vanilla, whisking until combined. Add flour mixture; whisk until just combined. Pour batter carefully over pears in prepared pan, smoothing top with a spatula if necessary.
- Bake 35 to 40 minutes until cake is golden brown and toothpick inserted in center comes out clean. Cool pan 20 minutes on wire rack.
- Run spatula or knife around edge of pan. Place a wire rack over cake pan. Invert cake onto wire rack; remove cake pan. (Place rack over baking sheet or large plate to catch any drips.) Cool 20 minutes; carefully transfer cake to serving platter. Cake is best served same day baked.
**NOTE: Bosc pears are best for this recipe. However, canned pears may be used instead. Use 1 can (16 ounces) pear halves, drained and halved. Follow recipe as directed in Step 2, but do NOT microwave pears and syrup. Continue with recipe as directed.
TIPS: Be sure to use a nonstick cake pan that has 2-inch sides; otherwise batter may overflow. Follow instructions for cooling cake. The 20 minute cool time before removing from pan is important for setting the topping.
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