Pear Ginger Cake

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filed under Desserts

Desserts
 
Serving size: 1 piece
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 392 (20% DV)
Fat: 12g (18% DV)
Carbohydrates: 71g (24% DV)
Protein: 3g (6% DV)
Ingredients:  Makes 12 servings (12 pieces)
2-1/2 
 
3/4  cup
 
1-1/2  cups
 
2-1/2  cups
 
1-1/2  teaspoons
 
1  teaspoon
 
1  teaspoon
 
1/2  teaspoon
 
1/4  teaspoon
 
1  cup
 
1  cup
 
 

Tip: For nutritional information on all the ingredients in Pear Ginger Cake just click on each ingredient name. Then adjust the serving size for any Pear Ginger Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Topping:
2 1/2 firm pears (Bosc) (or, you know, the sort that come in cans)
1/2 stick unsalted butter
3/4 cup packed light brown sugar

Cake:
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten


Make topping -
Peel and core the pears and cut each into 8 wedges. Melt butter in a 10 inch cast-iron skillet over moderate heat until the foam subsides. Reduce the heat to low, then sprinkle the brown sugar over the bottom of the skillet and cook, undisturbed, for 3 minutes. Not all the sugar will be melted. Arrange the pears decoratively over the sugar and cook, undisturbed, for 2 more minutes. Remove from heat.

Make cake -
Preheat oven to 350.
Whisk together flour, baking soda, cinnamon, ginger, cloves and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in the flour and molasses in 3 batches until smooth.
Pour the batter over the topping in the skillet, spreading it evenly and being careful not to disturb the pears. Bake in the middle of the oven until a tester comes out clean, 40-50 minutes. Cool cake in the skillet on a rack for 5 minutes. Run a thin knife around the edge of the skillet, then invert a large plate with a lip over the skillet and invert the cake onto the plate. Replace any pears that stick to the skillet. Serve warm or at room temperature.
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