There are two areas this time of year that always need to be addressed
One of those is a Pumpkin Bake , that I did last week 😂and the other is a bake containing Pears !
Baking is always made better if you are making it for someone else. And this one if for a recipient I really wish I could to personally deliver it to and serve it warm with custard !!
Alas Kim is over in the US and I’m here in the UK , so the best I can do is develop her a recipe with her as my inspiration
She is the ultimate Pear Pimp , what that lady cant do with a Pear isn’t worth writing about 😂
However it doesn’t stop me meddling her precious fruit and coming up with something !!
Its pudding season here , so this fits the bill.
Pear Upside down Gingerbread Cake !!!!
Get the custard out folks , you’re ready for a treat😍😍😍😍😍
( Okay if you are elsewhere you will go the whipped cream / ice cream route)
Right lets go .. Time to Bake
Pear and Gingerbread Upside Down Cake GF, DF V
A spiced upside-down pear gingerbread cake combining spices with juicy pears, and brown sugar caramel sauce,Serving warm brings out the flavors of this dessert.
- 700g Firm Pears ( Unpeeled weight )
- 100 g Plant Based Butter ( I used Flora Plant Based )
- 100 g Dark Brown Soft Sugar ( I used Billingtons )
- 1/4 tsp Cinnamon
- 250 g gluten Free plain Flour blend ( If not using your own I recommend dove Farms Freee Plain UK Or Pilsbury US )
- 1/2 tsp Xanthan Gum
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 1 and 1/2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 180ml Dark Treacle ( I used Tate and Lyle ) or Dark Molasses
- 180ml hot water
- 100g Plant based butter ( I used Flora Plant based )
- 65 g Soft Dark Brown Sugar ( I used Billingtons )
- 60 g Dairy Free Yogurt ( I used coconut collaborative as it was what I had at hand Natural Yogurt but any plant based will work )
- 1 tsp Vanilla Extract
- Preheat oven to 350°F (177°C).
- Grease and line your baking tin
- Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, and set aside.
- Heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat.
- Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together pour evenly over pears.
- Whisk and then sieve into a medium bowl the flour, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt together.
- Whisk the molasses and warm water together. Set aside.
- Using a handheld or stand mixer fitted with a paddle , beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the yogurt and vanilla extract on high speed until combined, about 1 minute
- Add the dry ingredients and molasses/water.
- By hand with a spatula fold in the dry ingredients until combined… do not worry if its a little curdled …. but only a little !!!!
- Carefully spread batter on top of pears.
- Bake for 40 minutes or until the cake is baked through. To test for doneness, insert a cocktail stick or cake tester into the centre of the cake. If it comes out clean, it’s done.
- Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate.
- Serve warm or at room temperature with custard, icecream or cream
- Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.
Well wasnt that easy !!
I recommend serving this cake warm. Serving warm brings out the flavour and a quick zap in the microwave will do the trick if you are making it in advance
a beautifully moist cake that will look the part no matter went you are serving it !! From Sunday Lunch, Dinner parties to a quick bowl of comfort, it does it all
And now here’s the proof !!!
Hope you enjoyed this weeks post.
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Until next week……..Bye for now 💜💜💜