Seasonal Twist: Gingerbread Pear Upside-Down Cake

Today’s Unique Recipe: Gingerbread Pear Upside-Down Cake

I’m excited to share a delicious seasonal twist on the classic upside-down cake. As we move into the cozy months of fall, I love incorporating warm spices and fruits into my baking. This Gingerbread Pear Upside-Down Cake is a perfect blend of rich flavors and comforting sweetness.

Ingredients:

• 200g all-purpose flour
• 150g brown sugar
• 150g butter, softened
• 2 eggs
• 120ml milk
• 2 ripe pears, peeled and sliced
• 50g molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp salt

Kitchen Tools:

• mixing bowl
• whisk
• round cake pan
• spatula

To start, preheat your oven to 350°F (180°C) and grease your cake pan. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the molasses and milk until combined.

In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan.

Arrange the sliced pears on top of the batter in a decorative pattern. Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.

This Gingerbread Pear Upside-Down Cake weighs approximately 800g after baking and serves 8. Each serving is around 100g and has an estimated calorie count of 250.

For an extra special touch, try serving the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of spiced gingerbread and sweet pear is sure to be a crowd-pleaser. Enjoy baking and experimenting with this unique recipe!