Gingerbread upside-down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | tablespoons | Butter |
| ⅓ | cup | Dark-brown sugar |
| 3 | Ripe pears, peeled, cored and halved -or- | |
| 6 | Canned pear halves | |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Powdered ginger |
| ½ | teaspoon | Salt |
| ½ | cup | Sugar |
| ½ | cup | Milk |
| 1 | Egg | |
| Whipped cream (optional) | ||
Directions
(From "The Fannie Farmer Cookbook) Preheat the oven to 375 degrees. Melt 4 tablespoons of the butter in a small pan, add the brown sugar, and stir over low heat until blended. Pour into a square cake pan and arrange the pear halves, round side down, in the pan; set aside. The pear halves may also be sliced and spread evenly over the bottom of the pan. Mix the flour, baking powder, ginger, salt and sugar in a bowl. Melt the remaining 8 tablespoons of butter in a small pan.
Remove from the heat , add the milk and egg, and beat well. Add to the flour mixture and beat until smooth. Pour over the pears and bake for about 25 minutes, or until a toothpick comes out clean. Cool in the pan for about 10 minutes, then turn out onto a serving plate. Serve with whipped cream, if you wish.
Posted to EAT-L Digest 27 Jan 97 by "Maria A. Ladd" <decolores.studio@...> on Jan 28, 1997.