Ginger Spiced Upside-Down Pear Cake
My fruit is the PEAR. That’s right. I was once told by an Ayurvedic physician that the fruit best suited to me is a pear. I was pretty happy with that assessment, and in many ways it seemed right. Ayurvedic medicine aside, ever since then I have considered pears to be MY official fruit.
Spring looms, yet citrus lingers along with other winter fruits in the produce department of my local market. And while strolling the farmers market this past weekend, the stands that usually boast berries and stone fruits when in season, instead were heavy with oranges, tangerines, and grapefruits. Less than enthused by most of the offerings, I did buy some outrageously sweet and juicy golden nugget mandarins that were so good I was tempted to buy tons for family and friends just because when I find something that good, I want everyone to taste it. I reigned in my compulsive side and just brought home enough for me and H to enjoy.
Along with all the citrusy stuff going on at the market, apples and pears are still plentiful as well. At the Whole Foods market near my home, I counted six varieties of pears alone, all of which I was familiar with except one stranger by the name of Forelle. I have been eating pears for years – it’s my fruit after all – but I have never encountered the dainty Forelle. Where have I been? Looking all diminutive and red in its skin, I now refer to it as my three bite wonder. I snatched up a dozen and headed for the kitchen.
Spring teased us away from the fireplace last week with temperatures in the eighties, but winter in Southern California hadn’t said its final piece and today’s weather is cold and dreary. With a chill in the air I knew I wanted to bake my lot of pears into something warm and comforting but the first order of business was to taste this new friend and determine its texture and level of sweetness. Pears are one fruit that I prefer to eat out of hand since their delicate flavor too often gets pushed to the background when cooked or baked. I considered a tart, and a bar cookie , and even a humble pear pie, but once I happened upon an uncomplicated and homey pear upside-down cake recipe by Chef Elizabeth Falkner, my search was over. I adapted her recipe to yield one large cake instead of two 9×5-inch snack cakes her directions instruct, and I added fresh grated ginger to further enliven the pears. Fully aware of Chef Falkner’s reputation, I knew this cake was going to be good, but just how good surprised even me. For my taste, upside-down cakes are most satisfying when the ratio of the caramelized fruit topping is equally balanced with the cake, and in this cake it definitely is. The addition of ginger danced in perfect rhythm with the pears and made for an all around satisfying dessert.
Sweet succulent pears are a welcomed twist in this upside-down cake while freshly grated ginger adds an unexpected hint of spiciness. Don’t wait for a special occasion to make this cake. It’s simple enough to turn out for a week night dessert and the leftovers make for the perfect breakfast treat or afternoon snack.
Ginger Spiced Upside-Down Pear Cake
Topping
1 1/2 cups dark brown sugar (lightly packed)
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/2 teaspoons grated fresh ginger *
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Cake
2 Forelle pears, cored and sliced into 1/2-in thick slices (Can substitute with Bosc or Anjou)
8 tablespoons (1 stick), at room temperature
1 cup granulated sugar
2 large eggs
1 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 350˚F. Lightly spray a tube pan (or angel food cake pan) with non-stick cooking spray and set aside.
Topping: Combine all the ingredients in a medium bowl. Work the ingredients together using your fingers, spatula, or wooden spoon. Set aside.
Cake: In a large bowl, cream together the butter and sugar using a spatula or wooden spoon. Add the eggs and stir until thoroughly combined with the butter and sugar. Add the sour cream, milk, and vanilla extract and stir to combine. Add dry ingredients to the bowl and stir just until combined.
Sprinkle half of the topping mixture into the bottom of the prepared tube pan. Arrange the pear slices on top of the brown sugar mixture. Carefully spoon the batter on top of the pears being careful not to disturb them. Sprinkle the remaining brown sugar mixture on top of the batter. Bake for 50 to 55 minutes or until a cake tester inserted into the cake comes out clean. Remove the cake to a cooling rack and cool completely, approximately 2 hours. Invert the cake onto a platter. Slice and serve.
* In testing this recipe, I noticed a significant difference in the moisture content among two pieces of ginger I had purchased at different markets. That difference had an impact on how they measured. In addition, one was spicier than the other. Ginger has a potent flavor that can quickly go from enhancing a recipe to overtaking it. After adding the grated ginger into the brown sugar topping, taste a bit of the mixture. If you prefer a stronger ginger flavor, add another 1/2 teaspoon. Remember, you can always add more, you cannot remove it once it’s been added.
Yield: Serves 12 to 14
Source: Adapted from a recipe by Elizabeth Falkner
SoCal weather has definitely been a weird rollercoaster. There are hot days and then there are cold days! Haha~
This cake looks GORGEOUS! Especially with all that pear. It must taste incredible!