The weather has turned frosty and so my thoughts have turned to comfort food.
A lovely winter or summer dessert, Ginger Pear Upside Down Cake can be made with fresh or canned pears.
When pears are at their peak in the fall, I would most certainly use fresh pears to make Ginger Pear Upside Down Cake, but isn’t it lovely to make a fruit dessert in the middle of winter.
There is a light dusting of ground ginger on the pears. The cake is light and fluffy and the added lemon rind enhances the pear flavour.
We enjoyed this dessert after a main course of Carrot Ginger Soup, Beer and Cheese Muffins and a spinach salad.
Serve Ginger Pear Upside Down Cake warm or at room temperature, with or without whipped cream.
Cover any leftover cake with plastic wrap and store it in the fridge for up to 3 or 4 days.
Ginger Pear Upside Down Cake
Serves | 8 |
Ingredients
Base
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
Fruit Layer
- 1 796 ml can pears in light syrup or fruit juice, drained (or may use 4 -5 ripe pears, peeled, cored and cut into wedges)
- 1/4 Tsp ground ginger
Cake
- 1 1/2 Cups all purpose flour
- 1 Tsp baking powder
- 1/4 Tsp baking soda
- pinch salt
- 6 Tbsp soft butter (equivalent to 3/8 cup of soft butter)
- 2/3 cups brown sugar
- 2/3 cups white sugar
- Zest of 1 lemon
- 2 Large eggs
- 3/4 cups buttermilk (may substitute with sour cream)