I was inspired to make several varieties of upside down cakes after watching the British Baking show with my kids. Since discovering it years ago, I have always loved the rich flavor combination of fresh pears baked with tangy ginger. In this case, I wanted to try to create a ginger-pear cake that really packed a lot of ginger flavor. It was such a success, I've since made it several more times, not including the other experiments I've tried with other fruits. A new family favorite around here! Enjoy!
In a 10" oven-proof skillet (*I have a nice oven-proof non-stick pan - a cast iron would work well, too), over medium-low to medium heat melt completely:
1/4 cup butter
Remove butter from heat, then add:
1/2 cup brown sugar
2 tsp ground ginger
1 tsp cinnamon
pinch cloves
2 Tbsp corn syrup (optional, but will help keep the syrup from crystallizing when cooled)
You do NOT want to let this cook or heat much at all, or you'll end up with it seizing up and turning into a lump of hard sugar you need to throw away. Just stir off the heat to help it become nice and smoothed.
Arrange on top of syrup:
2 - 3 Bosc pears, just ripe, so they're still firm and aren't mushy, peeled and sliced ~1/4" thick (fanning them out ends up looking pretty) *If you don't have Bosc pears - apples will work well, too. Make sure you use a variety that is good for cooking, so it keeps its shape as it cooks.
In a large bowl, mix together with a whisk:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
2 tsp fresh, crushed ginger (they sell this in the freezer in 1 tsp frozen cubes, which makes it easy to have on hand if you don't have any fresh ginger root)
1/2 tsp cinnamon
pinch allspice
pinch cloves
Add and whisk until smooth:
3/4 cup milk
6 Tbsp butter, melted
2 eggs
1 Tbsp molasses
1 tsp vanilla bean paste or vanilla extract
Pour/spread carefully over the pears. Bake at 350 F 33-37 minutes, until cooked through and nicely browned on top. Let the cake rest on a cooling rack for only 5 minutes.
Working carefully and quickly, place your serving platter on the top of the pan, holding it tight against your skillet. Flip the cake upside down onto the serving platter.
You can eat this right away, or let it cool and then eat. The first time I made it, this cake did not last a day at my house, it was melt-in-the-mouth delicious. Store any leftovers in the refrigerator. I recommend reheating any leftovers before serving, although my son likes it best chilled. :) Enjoy!
A fresh Ginger Pear Upside Down Cake, ready to eat! Yum!
A pretty slice of Ginger Pear Upside Down Cake.
Another picture, just because it's just so visually appealing.
Still whipping this up 5 years later... It's just as delicious!
Ginger Pear Upside Down Cake (Gluten Free)
Makes 10" - 11" diameter cakeIn a 10" oven-proof skillet (*I have a nice oven-proof non-stick pan - a cast iron would work well, too), over medium-low to medium heat melt completely:
1/4 cup butter
Remove butter from heat, then add:
1/2 cup brown sugar
2 tsp ground ginger
1 tsp cinnamon
pinch cloves
2 Tbsp corn syrup (optional, but will help keep the syrup from crystallizing when cooled)
You do NOT want to let this cook or heat much at all, or you'll end up with it seizing up and turning into a lump of hard sugar you need to throw away. Just stir off the heat to help it become nice and smoothed.
Melted butter with sugar and spices mixed in, ready to add the fresh fruit on top.
Arrange on top of syrup:
2 - 3 Bosc pears, just ripe, so they're still firm and aren't mushy, peeled and sliced ~1/4" thick (fanning them out ends up looking pretty) *If you don't have Bosc pears - apples will work well, too. Make sure you use a variety that is good for cooking, so it keeps its shape as it cooks.
You don't have to add the random little extra pieces, but I just love the fruit. I've made this all pear and a mixture of pear and apple. It's worked great both ways!
In a large bowl, mix together with a whisk:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
2 tsp fresh, crushed ginger (they sell this in the freezer in 1 tsp frozen cubes, which makes it easy to have on hand if you don't have any fresh ginger root)
1/2 tsp cinnamon
pinch allspice
pinch cloves
Add and whisk until smooth:
3/4 cup milk
6 Tbsp butter, melted
2 eggs
1 Tbsp molasses
1 tsp vanilla bean paste or vanilla extract
Pour/spread carefully over the pears. Bake at 350 F 33-37 minutes, until cooked through and nicely browned on top. Let the cake rest on a cooling rack for only 5 minutes.
Skillet in the oven, about to bake.
Fresh out of the oven.
Working carefully and quickly, place your serving platter on the top of the pan, holding it tight against your skillet. Flip the cake upside down onto the serving platter.
After resting 5 minutes, it was flipped onto the serving platter.
It smells SO good. Mmmmm...
You can eat this right away, or let it cool and then eat. The first time I made it, this cake did not last a day at my house, it was melt-in-the-mouth delicious. Store any leftovers in the refrigerator. I recommend reheating any leftovers before serving, although my son likes it best chilled. :) Enjoy!
The cake ends up moist, with a lovely texture.
