The best delicious Gingerbread Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Upside-down Cake recipe today!
Hello my friends, this Gingerbread Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Gingerbread Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Gingerbread Upside-down Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread Upside-down Cake.
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12 tb Butter
1/3 c Dark-brown sugar
3 Ripe pears, peeled, cored
-and halved -or-
6 Canned pear halves
1 1/2 c Flour
2 ts Baking powder
2 ts Powdered ginger
1/2 ts Salt
1/2 c Sugar
1/2 c Milk
1 Egg
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.
Yields
1 Servings
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