Ginger Pear Upside Down Cake

The combination of the ginger and pear makes this an exquisite dessert to serve company. It is so showy….walk to the table with a smile and say “this is the dessert course,” go back to the kitchen, pat yourself on the back and add a dollop of whipped cream to each slice to be served.

 

  • 2 tbsp. brown sugar
  • 3 firm fresh, ripe Bartlett pears
  • 1  1/4 cups CAKE flour
  • 1 tsp. ground ginger
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 3 tbsp. extra light olive oil
  • 3/4 cup sugar
  • 1  3/4 tsp. lime zest
  • 1 tsp. pure vanilla
  • 1 large egg, plus 1 large egg white
  • 3/4 cup buttermilk

Preheat 350 degrees. Spray the bottom of a 9 inch round cake pan with butter flavoured Pam spray and sprinkle the brown sugar over the bottom, shaking to distribute evenly.

Peel, core and halve the pears. Slice each half into thin slices and spread evenly over the bottom of the pan in a pretty pattern.

Sift together the flour, ginger, baking powder, baking soda and salt  onto a sheet of wax paper. With an electric mixer beat together the oil, sugar, zest, and vanilla in a large bowl. Add the egg and egg white and beat until thick and smooth.

With a spatula, alternating with the buttermilk, fold in the flour mixture, beginning and ending with the flour mixture until just blended.

Pour the batter over the pears, smoothing out to cover the pears completely. Bake until a toothpick inserted in the center comes out clean (about 35-40 minutes).

Let cool in the pan for about 10 minutes, then invert onto your prettiest cake plate. Let cool even a little longer before slicing. (allow it to set).

Add a dollop of whipped cream,  and all I can say is yummy…..yummy!

 

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