Upside Down Pear & Ginger Cake

I finally tackled my pantry as it really needed a fall clean up. I am not much of a baker so when I came across baking ingredients and my pantry was looking organized, I got inspired. I was feeling an upside down pineapple cake but with no pineapple and, I thought I would give it a fall flavour twist and use the ripe pears in my fruit basket. Sweetened with honey, moistened with Greek yogurt and spiced with ginger, it’s perfect for fall and a delicious addition to your Thanksgiving dessert table. Drizzle it with caramel sauce and pair it with a scoop of vanilla bean ice cream for a beautiful and delicious presentation.

Happy Thanksgiving to you and your loved ones!

xoxo

Ingredients:

Topping:

2 ripe pears, sliced in ¼ inch whole slices, skin on & seeds removed

4 tbsp. unsalted butter, melted

2/3 cup firmly packed dark brown sugar

¼ cup walnuts chopped

 

Cake:

1¼ all-purpose flour

1½ tsp. baking powder

½ tsp. ground ginger

¼ tsp. salt

6 tbsp. softened unsalted butter

2/3 cup quality honey

1 large egg

1 tsp. pure vanilla

¼ cup Greek plain Yogurt

2/3 cup of pear juice

 

Preparation:

Preheat oven to 350F.

To make the topping, in a small bowl, mix together the melted butter with the brown sugar.

Evenly line an 8 inch non-stick round cake pan with the mixture. Layer the

pear slices on top of the mixture, sprinkle with walnuts ensuring you fill in

the centre and spaces, set aside.

To make the cake, in a large bowl, beat butter and honey until creamy.

Beat in egg, add vanilla and yogurt and beat until incorporated.

Sift in flour with baking powder, ginger and salt and beat until smooth.

Whisk in pear juice and spoon mixture evenly over pears.

Bake for 40-45 mins until golden and a toothpick inserted comes out clean.

Let cool for 5 minutes. Loosen the cake around the edges and carefully invert onto a serving platter. Drizzle with caramel and serve warm with vanilla bean

ice cream

 

 

SERVINGS 6-8| PREP & COOK TIME approx. 1.15 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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