Sticky Pear and Walnut Upside-Down Gingerbread
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 4 tablespoons unsalted butter
- 3⁄4 cup firmly packed light brown sugar
- 2 ripe pears, peeled, cored, and diced
- 1⁄3 cup coarsely chopped walnuts
-
Batter
- 1 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- ground cloves, a pinch
- 1 large egg
- 3⁄4 cup firmly packed light brown sugar
- 6 tablespoons dark unsulphered molasses
- 1⁄2 cup buttermilk
- 4 tablespoons unsalted butter, melted
- sweetened whipped cream
directions
- Position oven rack in the middle of the oven; preheat oven to 350°; spray an 8-inch round cake pan with nonstick cooking spray.
- In a bowl, cream the butter and sugar together and spread over the bottom and halfway up the sides of the prepared pan.
- Sprinkle the pears and walnuts over the bottom of the pan; set aside.
- Sift the flour, baking soda, salt, and spices into a big bowl.
- In another bowl, whisk together the egg, brown sugar, molasses, buttermilk, and melted butter.
- Gradually whisk the wet ingredients into the dry ingredients, whisking only until combined.
- Carefully pour the batter over the nuts and pears in the pan.
- Bake until the top of the cake is firm and shiny and the sides are pulling away slightly from the pan, 35-45 minutes.
- Remove the cake from the oven, place a large serving plate over the top of the cake, and turn it out onto the plate.
- Remove the cake pan; if any nuts or pears are still stuck to the pan, carefully scrape them, and any of the sweet, sticky sauce onto the cake, smoothing it out with a knife.
- Let the cake cool slightly, the cut into wedges.
- Serve warm, dolloped with whipped cream or sweetened sour cream, if desired.
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