I like ginger and pear. A while ago, pear ginger muffin was made to delight friends. Upside-down cake is rare in my collection of cake recipes. The bakery today is triggered by an awesome picture of ginger pear cake seen at the internet. Instead of making a 23cm cake, I made a 18cm on a trial basis. The portion is simply multiplying the original by 67% and reducing sugar massively. Still, it’s a bit too full, so, I used a cake pan of 6.3 cm to make a version without upside-down pear.
It’s a long baking process, 1 hour 45 minutes. The fragrance of ginger and molass lingered in the air. It’s tempting. As I was rushing to leave for a visit at a hospital, I couldn’t wait more at an hour 25 minutes. It was not completely set but OK to go. The cake was soft and moist. Excellent with coffee, if I had the time….
I rushed to taste the small one, pear on the top without the brown sugar topping. The sweetness was perfect. Pear was soft and warm. Wonderful! The big one, hmm, a bit sweet. Perhaps, 5 minutes in the oven and a longer cooling time will make it competitive to the smaller one, in my opinion. I quickly cut a slice and took it for a visit. If I will bake it again, I may just brush butter at the cake pan bottom, sprinkle brown sugar and cinnamon. Let’s see.
Preheat the oven to 160°C. Grease the cake pans.
|26g unsalted butter||60g light brown sugar||1tsp ground cinnamon|
|3 medium ripe pears, peeled, cored, and quartered lengthwise|
Combine butter, brown sugar and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared cake pan. Place the sliced pears on top.
|133g unsalted butter||110g brown sugar||2 Tbs grated ginger|
|2 large eggs||90ml molasses||220g flour|
|1 tsp baking powder||1tsp baking soda||1/3 tsp salt|
Beat the butter with the brown sugar until it is smooth and a pale tan color. Add the grated ginger and beat 1 minute more.
Beat in the eggs one by one. Slowly pour in the molasses and beat to fully mix.
Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed.
Pour the batter into the cake pan, smooth the top.
Transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean.
Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together.