Gingerbread upside-down cake

Yield: 1 Servings

Measure Ingredient
12 tablespoons Butter
⅓ cup Dark-brown sugar
3 \N Ripe pears, peeled, cored and halved -or-
6 \N Canned pear halves
1½ cup Flour
2 teaspoons Baking powder
2 teaspoons Powdered ginger
½ teaspoon Salt
½ cup Sugar
½ cup Milk
1 \N Egg
\N \N Whipped cream (optional)

(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.

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