Friday, December 9, 2011

Caramelized Pear and Ginger Upside-Down Cake

4 tbsp butter
1/2 cup brown sugar
2 tbsp finely diced candied ginger
3 small ripe pears (D'Anjou are nice - also the original recipe calls for 3 pears, but I've found 2 works a little better)

The Cake

4 tbsp softened butter
1 cup sugar
2 tsp vanilla extract
2 eggs
1 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Preheat oven to 350. Melt 4 tbsp butter in saucepan, add brown sugar. Pour into bottom of greased (just grease the sides not the bottom) 9 in round cake pan. Spread candied ginger evenly over the mixture. Core and slice the pears, arrange in a single layer as evenly as possible, any leftover or odd pieces can be chopped and put in the center. To make the cake, mix softened butter, sugar, vanilla extract and eggs. Beat until fluffy. Add flour, baking powder, salt and beat until combined. Add the milk last. Pour batter over the pear mixture and smooth. Bake 45 to 55 minutes (I've never had to cook this more than 45 mins.)

Can be served alone or with whipped cream...


  1. Hooray!!!!! I can't wait to make this, I love love love this cake!!! :)

  2. I made it again! This time I added a handful of fresh cranberries I had in the crisper drawer. Pretty good addition, but I think I prefer it without.