Ginger Pear Upside-down Cake

“This delicious cake is impressive looking, and the crunchy sugar topping with pears peaking through is a delicious match with our Gewurz.”
– Katie Wetzel Murphy, AVV Brand Ambassador and Family Partner

– Serves 10 –

Ingredients for Topping:
3 Tbsp. unsalted butter, at room temperature
½ cup light brown sugar
1 ½ tsp. ground cinnamon
4-5 ripe pears; peeled, cored, and quartered

Ingredients for Cake:
8 oz. unsalted butter, at room temperature
¾ cup light brown sugar
2 Tbsp. ginger, peeled and grated
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

Method of Preparation for Topping:
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 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.

Method of Preparation for Cake:
Preheat the oven to 325°F.

Oil a 9-inch springform pan, line the bottom with a circle of parchment paper.

Cut butter into 1″ pieces, and put them in a large mixing bowl. Add brown sugar, and cream the mixture on medium speed until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more. Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. Slowly pour in the molasses and beat to fully mix.

In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine. 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. Do not overmix the batter.

Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber surface. Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes. Let the cake cool in the pan. Serve in an upside-down serving plate. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream. Enjoy with a glass of Gewürz.