Pear-Gingerbread Upside Down Cake
After I looking through my new Fannie Farmer Cookbook this recipe caught my interest and I knew I had to make this for the Holidays!
Topping
2 bosc pears, peeled and sliced
1/4 cup butter
1/3 cup dark brown sugar
In a cast iron pan melt 1/4 cup butter and add the dark brown sugar and
stir until melted and combined. Arrange pear slices in a decorative
pattern in the syrup.
stir until melted and combined. Arrange pear slices in a decorative
pattern in the syrup.
Gingerbread Cake
1 cup molasses
1/3 cup butter
1/2 cup sour milk
1 egg, well beaten
2 cups all-purpose flour
1 1/2 teaspoons soda
1 1/2 teaspoons ginger
1/2 teaspoon salt
Melt 1/3 cup butter and add to the molasses and mix well. Add the sour
milk and egg. Stir in flour that has been sifted with the soda, ginger and
salt.
Mix well and pour over the pears in the skillet. Bake at 325 for 35 minutes
or until done.
milk and egg. Stir in flour that has been sifted with the soda, ginger and
salt.
Mix well and pour over the pears in the skillet. Bake at 325 for 35 minutes
or until done.
This is the fun part! Make a decorative pattern with the pear slices so when you turn it over you get a gorgeous pattern on top.
The Fanny Farmer recipe I used is extremely moist and dense. It's a wonderful choice but you can use your own favorite gingerbread recipe for this cake as well.
Mmmm....breakfast! Happy Holidays!!
0 Response to "Pear-Gingerbread Upside Down Cake"
Post a Comment