GINGER PEAR UPSIDE-DOWN CAKE

GINGER PEAR UPSIDE-DOWN CAKE image

Yield 10-12 servings

Number Of Ingredients 16

Ingredients

For the topping:
3 Tbs unsalted butter, at room temperature
½ cup light brown sugar
1 ½ tsp ground cinnamon
4-5 medium to large ripe pears, peeled, cored, and quartered lengthwise
For the batter:
8 ounces (2 sticks) unsalted butter, at room temperature, in 1 inch pieces
¾ cup light brown sugar
2 Tbs peeled, grated ginger
3 large eggs
2/3 cup molasses
3 cups unbleached all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ cups buttermilk

Steps:

Preheat oven to 325. Oil a 9-inch springform pan, and line the bottom with parchment paper. Topping: Combine the butter, brown sugar and cinnamon in a medium saucepan. Melt over medium heat for about 1 minute; pour into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through. Batter: In a mixing bowl, cream the butter and brown sugar on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the ginger and beat 1 minute more. Scrape the sides of the bowl with a spatula. Add the eggs one at a time, beating on low speed until each egg is fully incorporated. Slowly pour in the molasses and beat to fully mix. The mixture will look as though it is "breaking" but it will come together when the dry ingredients are added. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Alternately add the flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix. Pour the batter into the pear-lined pan, smoothing the top. The pan will be full. Transfer the pan to the center rack of the oven. Bake for about 1 hour and 45 minutes, until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with a serving plate, and carefully invert. Release the sides of the pan, and lift it away. Gently lift the pan's base and the parchment paper. Serve warm, with whipped cream.