Search for anything:

Pear Gingerbread Upside-Down Cake

cakes, fruits

-----TOPPING-----
1/4 cup butter; melted
1/2 cup packed brown sugar
1 can (28 oz) pear halves; drained
-----CAKE-----
1/4 cup butter; softened
1/2 cup packed brown sugar
1 cup applesauce
1/2 cup fancy molasses
1 1/2 cup all purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 tablespoon salt

This dessert is delicious on its own, but for a little extra decadence serve it with whipped cream or ice cream. Topping: In a bowl, combine melted butter and brown sugar; spread in the bottom of baking pan. Lay pears on top of sugar, cut side down. Slice any large pieces in half. Cake: In a large bowl using an electric mixer, cream together butter and brown sugar. Add eggs and beat until light and fluffy. Blend in applesauce and molasses. In a separate bowl, combine flour, ginger, baking powder, baking soda, cinnamon, cloves and salt. Stir in applesauce mixture. Spoon batter over pear topping. Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into centre comes out clean. Run a knife around the edges of the cake and immediately invert onto a serving platter. Leave on top of pan to allow all of the topping to drip onto the cake. Nutrition per serving: 279 calories, 8.8 g fat, 3.0 g protein, 48.6 g carbohydrate. Note: Molasses makes this a good source of iron.

Contributor: Great Food Fast - Bev Callaghan and Lynn Roblin

Yield: 12 servings
M136^01145, M136^01145, M5018^18371 M5019^18372,M207^02047

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU