eMom Recipe Wiki

Compare Versions

Mar 27, 2016 at 12:38PM vs Mar 27, 2016 at 12:44PM
Gingerbread Pear Upside-Down Cake
Desserts, Cakescakes desserts,
<p style="text-align:justify&quot;&gt;<strong>Gingerbread Pear&nbsp;Upside-Down Cake</strong></p> <p style="text-align:justify&quot;&gt;Adapted from Smitten Kitchen, which was adapted from<br /> Adapted from Karen Bates at the&nbsp;<a href="http://www.philoapplefarm.com/"; style="color: rgb(101, 106, 123); text-decoration: none;&quot;&gt;Philo Apple Farm</a>&nbsp;via the&nbsp;<a href="http://www.nytimes.com/2009/11/01/magazine/01food-recipe1.html?ref=magazine"; style="color: rgb(101, 106, 123); text-decoration: none;&quot;&gt;New York Times</a></p> <p style="text-align:justify&quot;&gt;Serves 12</p> <p style="text-align:justify&quot;&gt;<;u>Topping<;/u><;br /> 4 tablespoons butter, plus extra for greasing pan<br /> 1/2 cup (100g)&nbsp;dark brown sugar<br /> Pinch of salt<br /> 4-5 pears&nbsp;(about 1 3/4 pounds), cored and cut into slices</p> <p style="text-align:justify&quot;&gt;<;u>Batter<;/u><;br /> 1/2 cup (1 stick or 4 ounces) butter, at cool room temperature<br /> 1/2 cup (100g)&nbsp;sugar&nbsp;<br /> 1 large egg<br /> 1/3 cup dark molasses<br /> 2 tbsp honey<br /> 2/3 cup milk<br /> 1<span style="font-size:10.5pt; line-height:1.4">/3 cup sour cream<br /> 2 1/4 cups </span>(10.15 oz)&nbsp;<span style="font-size:10.5pt; line-height:1.4">flour</span></p> <p style="text-align:justify">2/3&nbsp;teaspoon baking soda<br /> 1/2 teaspoon salt<br /> 1 teaspoon ground ginger<br /> 1 teaspoon cinnamon<br /> 1 teaspoon fresh ginger<br /> 1/3 teaspoon ground cloves</p> <p style="text-align:justify">Very softly whipped cream</p> <p style="text-align:justify"><u>Make the topping:</u>&nbsp;Preheat the oven to 300&deg;F. Grease a 10-inch cake pan (do not use a springform pan). Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. If the caramel separates, add small amounts of very hot water to reintegrate.&nbsp;Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping pear&nbsp;slices on top of the caramel. Chop the&nbsp;remaining slices and place them in the gaps.</p> <p style="text-align:justify"><u>Make the batter:</u>&nbsp;Separate the eggs. In a large bowl, beat the egg white with 1/8 tsp cream of tartar. After a minute , add 2 tbsps sugar to egg white. Beat until soft peaks. Pour out of bowl into a small bowl. In the same large bowl,&nbsp;blend 1/2 cup sour cream<br /> 2 1/4 cups (10.15 oz)&nbsp;flour</p> <p>2/3&nbsp;teaspoon baking soda<br /> 1/2 teaspoon salt<br /> 1 teaspoon ground ginger<br /> 1 teaspoon cinnamon<br /> 1 teaspoon fresh ginger<br /> 1/3 teaspoon ground cloves</p> <p>Very softly whipped cream</p> <p>Make the topping:&nbsp;Preheat the oven to 300&deg;F. Grease a 10-inch cake pan (do not use a springform pan). Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. If the caramel separates, add small amounts of very hot water to reintegrate.&nbsp;Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping pear&nbsp;slices on top of the caramel. Chop the&nbsp;remaining slices and place them in the gaps.</p> <p>Make the batter:&nbsp;Separate the eggs. In a large bowl, beat the egg white with 1/8 tsp cream of tartar. After a minute , add 2 tbsps sugar to egg white. Beat until soft peaks. Pour out of bowl into a small bowl. In the same large bowl,&nbsp;blend 1/2 cup butter and sugar&nbsp;on medium-low speed. Increase the speed to high and cream until light and fluffy. Add ground ginger, ginger, cinnamon, and cloves until well mixed.</p> <p style="text-align:justify&quot;&gt;In a medium bowl, whisk together the egg, molasses, honey and sour cream. When well mixed, slowly add milk.&nbsp;In a separate bowl, sift together the flour, baking soda, and&nbsp;salt. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.</p> <p style="text-align:justify">Pour the batter into the pan. Fold in the egg whites, 1/3 at a time.</p> <p>Pour the batter into the pan. Bake at least 45 to 50 minutes, in the middle or upper middle of an oven, or until the cake reaches 190&nbsp;in the centre.&nbsp;Let cool on a rack for 10 to 15 minutes, then turn out onto a platter&nbsp;</p> <p style="text-align:justify&quot;&gt;Serve warm or cool with very softly whipped cream.</p> <p>&nbsp;</p>