Sticky Pear and Walnut Upside-Down Gingerbread

"In 'Sticky, Chewy, Messy, Gooey' by Jill O'Connor"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
18
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes