Call Verrill Farm
Pear-Gingerbread Upside-Down Cake
For the Pears:
Toss the sliced pears with the remaining ingredients and roast for about 20 min.
or until they begin to brown on the edges (at 350 degrees).
- 2-3 Pears, depending on the size, peeled, cored, and sliced.
- 3 Tablespoons melted butter
- 1 1/2 teaspoons of Five Spice powder (available at gourmet or oriental markets)
- 2 Tablespoons of sugar
For the Cake:
- 2 3/4 cups flour
- 1 1/2 Teaspoons of baking soda
- 1 Teaspoon of ground ginger
- 1 Teaspoon of cinnamon
- 1/2 teaspoon of cloves
- 1/2 Teaspoon salt
- 1/2 cup of oil
- 1/2 cup of sugar
- 2 eggs
- 1 cup of molasses
- 1 cup of hot water
Preheat the oven to 350 degrees. Grease a 9" square pan or a 12-muffin/cupcake pan.
Line the pan with about 3 slices of the pear. Measure the dry ingredients and set aside.
In a mixer, combine the oil, sugar, ginger, eggs, and molasses. Gradually add the dry
ingredients until combined, then add the water. Pour the batter over the pears and bake
for about 18 min. for mini cakes. Add about 2 minutes more for the square pan.
Un-mold while still warm and serve with whipped cream.
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