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Pear-Ginger Upside-Down Cake

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By Betty Crocker Kitchens
Updated Mar 17, 2006
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Enjoy this sweet and perky cousin to classic pineapple upside-down cake.

Pear-Ginger Upside-Down Cake

  • Prep Time 25 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 18
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Ingredients

Pear-Ginger Topping

  • 1/4 cup butter or margarine
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 3 pears, peeled, cut into 1/2-inch wedges
  • 1/4 cup finely chopped crystallized ginger

Cake

  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/4 cup finely chopped crystallized ginger
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 6 tablespoons butter or margarine, softened
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup milk

Ginger Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground ginger
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening.
  • Step 
    2
    In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.
  • Step 
    3
    Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.
  • Step 
    4
    Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.
  • Step 
    5
    Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.

Nutrition

590 Calories
26g Total Fat
5g Protein
83g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
235
Total Fat
26g
0%
Saturated Fat
15g
0%
Cholesterol
125mg
0%
Sodium
310mg
0%
Total Carbohydrate
83g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
12%
12%
Iron
12%
12%
Exchanges:
2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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