November 06, 2013

Pear-Gingerbread Upside-Down Cake

This upside-down cake is perfect for the holiday season.  It combines fall fruit with gingerbread, which is a holiday staple.  Plus, I think it looks quite nice when flipped upside-down and would present well at a party.


The recipe, which comes from Taste of Home, doesn't specify what type of pear to use.  So I used bosc, my favorite pear for baking.  I was storing the pears in a ceramic fruit bowl I bought because I'm trying to prove to Chris that it wasn't a worthless kitchen purchase :)


This cake is quite easy to make, with just two layers needed.  The first layer has walnuts, pears, brown sugar and melted butter, which is topped with the gingerbread cake batter.


I was amazed at how easily the cake flipped out, and I was thankful it fit perfectly on one of my large square dinner plate.  I wish I was as lucky when flipping pineapple upside-down cake.


This cake is perfect when topped with a scoop of vanilla ice cream.   


 

1 comment:

  1. I have plums (actually pluots) preserved in brandy with vanilla and sugar added, that I have been wanting to use in an upside down cake. A gingerbread version is a great idea!

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