I love everything ginger.
I found the original version of this recipe while sitting on the front porch of All Saints Cafe, surfing S.O.A.R. with my blackberry.
It is a cake. But it’s very forgiving.
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Upside Down Pear Gingerbread
Baking while high can be an epic challenge.
Regrettably, that is when you want cake the most. Checklists are my primary weapon. I put everything on the list in one place. Then I put all the tools I’ll need in one place. I don’t often tackle cakes either. Muffins, cookies, bars, even waffles are a lot less intense.
This recipe has more steps than a cookie, but isn’t so bad. I used entirely too many pears on this one. But it came out fine. I was worried about the liquid, but the gingerbread floats nicely.
Cakes use the creaming method. Whip the sugar and fats until they’re smooth. And then when adding the dry, make sure it’s a smooth batter before adding more. I do have a mixer. But it’s a bit daunting to set up and operate while blunted. So I generally grab a whisk instead. A mixer or blender will give better lift though.
The best pan is either square or round at 8 or 9 inches. Smaller is generally better if you like a thicker gingerbread.
Title: Upside Down Pear Gingerbread
Yield: 8 servings
Category: Cakes
Cuisine: Eclectic
Source: S.O.A.R
Original Page from www.recipesource.comIngredients
- 1/2 cup Vegetable Oil
- 1/4 cup Almond Milk
- 1 cup Brown Sugar
- 3 medium Pears
- 1/4 tsp Salt
- 3/4 tsp Baking Soda
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1 tsp Cinnamon
- 2 tsp Ginger
- 1 1/2 cup All Purpose Flour
- 1/4 cup Molasses
- 1 Tbs Egg Replacer
- 1 tsp Vanilla Extract
- 1/3 cup Boiling Water
Instructions
Peel, core, and slice the pears. Toss with a teaspoon of lemon juice to maintain color.
Combine 1/4 cup of vegetable oil with 1/2 cup of brown sugar and spread across the bottom of your pan.
Put in a 350 degree oven until molten and bubbly, about 10 minutes.
Cover the sugar with pear slices.
Cream together 1/4 cup vegetable oil, 1/4 cup almond milk, and 1/2 cup brown sugar.
Sift together dry ingredients.
Fold into sugar mix alternating with boiling water and vanilla extract.
Spoon the batter over the pears.
Bake for 30 - 40 minutes at 350 degrees.
Allow to cool 5 minutes and invert onto a board or plate.
Nutritional Information
Nutritional information reflects amount per serving.
Calories 386
Total Fat (g) 13
Saturated Fat (g) 2
Cholesterol (mg) 10
Sodium (mg) 280
Total Carbohydrate (g) 63
Dietary Fiber (g) 3
Sugars (g) 34
Protein (g) 4
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