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  • Pear And Ginger Upside Down Cake

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    Pear And Ginger Upside Down Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    •     Nonstick vegetable oil spray
    • 1 1/2 c. cake flour
    • 1 Tbsp. grnd cinnamon plus
    • 3/4 tsp grnd cinnamon
    • 2 tsp grnd ginger
    • 1 1/8 tsp baking pwdr
    • 1/2 tsp salt
    • 1/2 tsp freshly-grnd black pepper
    • 1/4 tsp grnd cloves
    • 1/4 tsp grnd allspice
    • 1/4 tsp baking soda
    • 1/2 c. lowfat milk (don't use low-fat or possibly nonfat)
    • 3/4 tsp vanilla extract
    • 1/2 c. unsalted butter - (1 stick) room temperature
    • 1/2 c. golden sugar - (packed)
    • 1 lrg egg
    • 1/2 c. mild-flavored (light) molasses
    • 3 x hard but ripe Bosc pears peeled, cored,
    •     and thinly sliced
    •     Whipped cream

    Directions

    1. Preheat oven to 350 degrees. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray.
    2. Sift flour and next 8 ingredients into medium bowl. Combine lowfat milk and vanilla in glass measuring c.. Beat butter and sugar in large bowl till lightly and fluffy. Add in egg and beat till will blended. Add in molasses and beat will. Fold in dry ingredients alternately with lowfat milk mix, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.
    3. Bake cake till tester inserted into center comes out clean, about 40 min. Transfer pan to rack and cold 10 min. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cold slightly. (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
    4. Serve hot or possibly at room temperature with whipped cream.
    5. This recipe yields 8 servings.

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