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Name: Warm Pear Ginger Upside-Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1/2 cup salted butter; 1/2 cup dark brown sugar; 2-3 ripe, but firm, pears Anjou or Bartlett; 2 tablespoons candied ginger finely chopped; 1/2 cup Unsalted butter; 1 cup sugar; 2 large eggs; 1 1/3 cup Flour; 1 1/2 teaspoon Baking powder; 1/4 teaspoon Kosher Salt; 1/2 cup Milk; 1 1/2 teaspoon Vanilla extract; 2 tablespoons candied ginger finely chopped

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INGREDIENTS

1/2 cup salted butter
1/2 cup dark brown sugar
2-3 ripe, but firm, pears ; Anjou or Bartlett
2 tablespoons candied ginger ; finely chopped
1/2 cup Unsalted butter
1 cup sugar
2 large eggs
1 1/3 cup Flour
1 1/2 teaspoon Baking powder
1/4 teaspoon Kosher Salt
1/2 cup Milk
1 1/2 teaspoon Vanilla extract
2 tablespoons candied ginger ; finely chopped

INSTRUCTIONS

To make topping:

Preheat oven to 350F. Put butter & sugar in 9"cake pan and place in oven until melted & bubbly, 10 min. Core pears and cut in 1/4" slices (no need to peel). Remove pan from oven, stir butter and sugar together, arrange pears on top of mixture. Sprinkle with candied ginger.

To make the cake:

Cream butter & sugar on med-high with paddle attachment until light and fluffy, 3 min. Add eggs and beat 30 sec. Stir flour, baking powder, salt in separate bowl. To the butter mix, add flour mixture in 3 increments alternating with milk in 2 increments, starting and ending with flour. Beat each on low speed. Stir in vanilla and candied ginger. Pour evenly over pears. Bake 55 min. Remove from oven and immediately invert onto larger cake plate. Cool for 15 min.

Serve slightly warm with whip cream or ice cream.

Whip cream: Beat 1 c cold whipping cream until soft peaks. Beat in 1/4 c powdered sugar and 1 T amaretto liqueur,

NOTES

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Warm Pear Ginger Upside-Down Cake

1/2 cup salted butter
1/2 cup dark brown sugar
2-3 ripe, but firm, pears Anjou or Bartlett
2 tablespoons candied ginger finely chopped
1/2 cup Unsalted butter
1 cup sugar
2 large eggs
1 1/3 cup Flour
1 1/2 teaspoon Baking powder
1/4 teaspoon Kosher Salt
1/2 cup Milk
1 1/2 teaspoon Vanilla extract
2 tablespoons candied ginger finely chopped

To make topping:
Preheat oven to 350F. Put butter & sugar in 9"cake pan and place in oven until melted & bubbly, 10 min.  Core pears and cut in 1/4" slices (no need to peel). Remove pan from oven, stir butter and sugar together, arrange pears on top of mixture.  Sprinkle with candied ginger.

To make the cake:
Cream butter & sugar on med-high with paddle attachment until light and fluffy, 3 min. Add eggs and beat 30 sec.  Stir flour, baking powder, salt in separate bowl. To the butter mix, add flour mixture in 3 increments alternating with milk in 2 increments, starting and ending with flour. Beat each on low speed. Stir in vanilla and candied ginger.  Pour evenly over pears. Bake 55 min. Remove from oven and immediately invert onto larger cake plate. Cool for 15 min.

Serve slightly warm with whip cream or ice cream.

Whip cream: Beat 1 c cold whipping cream until soft peaks. Beat in 1/4 c powdered sugar and 1 T amaretto liqueur,

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Nutrition

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Serving Size: 1 Serving (121g)
Recipe Makes: 8 Servings

Calories: 516
Calories from Fat: 221 (43%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1.1g
Cholesterol 113.9mg		35 %
Sodium 216mg		7 %
Potassium 75.1mg		2 %
Total Carbohydrate 71.3g		21 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 70.5g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 516

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