Pear-ginger upside-down cake

Pear-ginger upside-down cake

Need a lacto ovo vegetarian dessert? Pear-ginger upside-down cake could be an awesome recipe to try. This recipe serves 12. One portion of this dish contains approximately 6g of protein, 10g of fat, and a total of 325 calories. For 75 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have maple syrup, butter, buttermilk, and a few other ingredients on hand, you can make it. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Similar recipes include Pear-Ginger Upside-Down Cake, Pear Upside-Down Ginger Cake, and Pear-ginger upside-down cake.

1 ½ tsp baking powder
1 cup red quinoa
baking powder
1 ½ tsp baking soda
1 cup red quinoa
baking soda
1 ½ cups buttermilk
1 cup red quinoa
¼ cup Muscovado sugar
1 cup red quinoa
muscovado sugar

½ cup Demerara sugar
1 cup red quinoa
demerara sugar
3 eggs
1 cup red quinoa
3 cups all-purpose flour
1 cup red quinoa
wheat flour

2 Tbs peeled, grated ginger
1 cup red quinoa
1 ½ tsp ground cinnamon
1 cup red quinoa
ground cinnamon
5 Tbs maple syrup or honey
1 cup red quinoa
maple syrup

4-5 medium to large ripe pears, peeled, cored, and quartered lengthwise
1 cup red quinoa
1 cup salt
1 cup red quinoa
table salt
1 stick of unsalted butter, melted
1 cup red quinoa
unsalted butter


  • Step 1 : Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.
  • Step 2 : Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.
  • Step 3 : Pour the mixture into the prepared spring form pan, completely coating the parchment paper.
  • Step 4 : Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
  • Step 5 : Add the grated ginger, and beat 1 minute more.
  • Step 6 : Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
  • Step 7 : Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  • Step 8 : Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
  • Step 9 : Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
  • Step 10 : Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.
  • Step 11 : Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.
  • This recipe is vegetarian. Vegetarian