Pear Ginger Upside-Down Cake
Tender spiced cake baked over a pinwheel of pears and brown sugar caramel, then flipped. Ground and fresh ginger give it a gentle warmth.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10
- Serves
- 10
Invert it after 10 minutes, no longer: the caramel is still loose enough to release cleanly. If a slice sticks, just lift it off the pan and press it back into place.
Method
-
Heat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan at least 2 inches deep.
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Pour the melted butter into the pan and sprinkle the brown sugar evenly over it. Arrange the pear slices on top in overlapping rings, like a pinwheel.
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Whisk the flour, ground ginger, cinnamon, nutmeg, baking powder, baking soda and salt in a bowl.
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In a large bowl beat the softened butter and granulated sugar for until pale and fluffy. Beat in the eggs one at a time, then the fresh ginger and vanilla.
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Add the flour mixture in two additions, alternating with the milk, mixing just until combined.
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Spread the batter gently over the pears and bake , until a toothpick in the center comes out clean.
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Cool in the pan , run a knife around the edge, then invert onto a serving plate. Serve warm.
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