Kim’s Pears ! The Pear Pimp !!

Pear Upside Down Gingerbread Cake
Gluten Free Vegan and Nut Free

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 πŸ˜‚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 πŸ˜‚

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

Just Look At That Glisten !!

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.


Bake in an 8in / 20cm Square tin


Ingredients

  • TOPPING
  • 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
  • CAKE
  • 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

Directions

  1. Preheat oven to 350Β°F (177Β°C).
  2. Grease and line your baking tin
  3. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, and set aside.
  4. Heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat.
  5. 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.
  6. Whisk and then sieve into a medium bowl the flour, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt together.
  7. Whisk the molasses and warm water together. Set aside.
  8. 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.
  9. 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
  10. Add the dry ingredients and molasses/water.
  11. By hand with a spatula fold in the dry ingredients until combined… do not worry if its a little curdled …. but only a little !!!!
  12. Carefully spread batter on top of pears.
  13. 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.
  14. Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate.
  15. Serve warm or at room temperature with custard, icecream or cream
  16. Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.
  17. Enjoy

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 !!!

OOOOO Please
One Slice May not Be Enough
The Crumbporn Early … I couldn’t wait 😍😍😍
All For the Custard Shot !!!
I can here a big sign from Ireland , there isnt enough custard😝
Whoops wheres that gone πŸ™„πŸ™„

Hope you enjoyed this weeks post.

Please feel free to leave me a comment, or a like, it really does spur me on.

Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow me on WordPress or Instagram and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear.

Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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