Upside-down Pear Gingerbread Cake is a traditional British recipe for a classic upside-down pear cake made with a dry gingerbread bakig mix. The full recipe is presented here and I hope you enjoy this classic British dish of: Upside-down Pear Gingerbread Cake.
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Ingredients:
2 1/2 firm pears, peeled and cored
4 tbsp unsalted butter
220g light brown sugar
440g Gingerbread Cake Mix
1/2 tsp ground cloves
240ml black treacle (molasses)
250ml boiling water
100g unsalted butter
1 egg, lightly beaten
Method:
Cut each pear into between 8 and 12 wedges. Melt the 4 tbsp butter in a large, deep (About 25 to 30cm) oven-proof frying pan or skillet. When the butter stops foaming reduce the heat to low then sprinkle about 140g of the sugar over the base. Cook for 3 minutes (do not stir) then arrange the pears in a fan pattern over the top. Allow to cook, undisturbed, for 2 minutes then take off the heat.
Now combine the gingerbread cake mix and the cloves in a bowl. Whisk together the treacle and boiling water in another bowl until smooth. Meanwhile, cream together the remaining sugar and butter until light and fluffy then beat in the egg until thoroughly combined. Alternately add the flour mix and the treacle mix to the egg mixture, beating well after each addition. Continue in this manner until all the ingredients are combined.
When smooth pour the batter over the pears in the pan then place in an oven pre-heated to 180°C and bake for about 45 minutes, our until the top is lightly coloured and a skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cool in the pan for 5 minutes then run a knife around the edge of the cake and invert onto a serving plate. If any pears stick to the pan simply remove and replace on top of the cake.
This cake can be served either warm or at room temperature.
