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Light Pear-Ginger Upside Down Cake

Light Pear-Ginger Upside Down Cake

I wasn’t really sure how to “categorize” this recipe (breakfast, dessert, bakery, etc), and since I don’t have a category for “simply amazing”, I included it under all three categories! It makes a fantastic dessert as well as a sweet, warm breakfast treat. You really have to try this Light Pear-Ginger Upside Down Cake – the flavor is unbelievable, you can “dress it up” with a variety of toppings (sugar free caramel ice cream topping is out-of-this-world!!), it is very versatile (try substituting apples, cinnamon and vanilla or peaches, nutmeg and almond instead of pear and ginger), and it’s easy to make.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 5 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 137
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 Bosc or Anjou pears, cored and thinly sliced (peeling is optional)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 tablespoon packed brown sugar
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup skim milk
  • 1 egg
  • 3 tablespoons fruit spread or preserves (pear, apricot, peach, or any other mild flavor)
  • 1 tablespoon canola or olive oil
  • 1 tablespoon minced fresh ginger

Equipment

  • oven
  • 1 10-inch, deep-dish pie pan
  • 2 small bowl
  • 1 wire rack
  • 1 10-inch (or larger) plate

Method
 

  1. Preheat the oven to 375 degrees and spray 10-inch, deep-dish pie pan with nonstick cooking spray; set aside.
  2. Toss the pears and the lemon juice briefly in a small bowl, then drain off any excess lemon juice. Brush the tablespoon of butter evenly onto the bottom of the pie pan; sprinkle brown sugar over the butter.
  3. Arrange the pears as neatly and evenly as possible in the bottom of the pan and bake for 10 minutes – then remove from the oven.
  4. Meanwhile, combine the flour, baking powder, cinnamon, baking soda and salt in small bowl and stir well to mix. In a separate bowl, combine the milk, egg, fruit spread, oil and ginger; mix well.
  5. Add the flour mixture to wet ingredients and stir until well blended (the batter will be very thick.) Carefully spread the batter evenly over the pears all the way to the to edge of the pan. Bake for 20 to 25 minutes (or until a toothpick inserted into center comes out clean).
  6. Cool in the pan on a wire rack for 5 minutes, then use a thin knife blade to gently loosen the cake from the sides of the pan. Place a 10-inch (or larger) plate over the top of the pan and quickly invert the cake onto the plate. If any pears happen to stick to the bottom of the pan, gently remove them and place them back on the cake. Serve warm.

Video

Notes

Ginger intensity: Adjust the amount of ginger according to your personal preference. If you prefer a subtle hint of ginger, use the lower range of the suggested measurement. For a more pronounced ginger flavor, go for the higher range or even add a touch more.