Warm Pear Ginger Upside-down Cake With Amaretto Whipped Cream
From minitindel 16 years ago
- 65 minutes to make
- Serves 8
Before you start this recipe make sure you have the proper pan you will need a 9 inch or 10 inch cake pan with sides that are 2inches high most standard ones are 1inch and you will have an overflowing batter its easy to make and has beautiful results . Read more .... See less
Ingredients
- TOPPING..........************************ shopping list
- 1/2- cup ( 1 stick) salted butter shopping list
- 1/2- cup firmly packed dark brown sugar shopping list
- 2-3 ripe but firm pears such as Bartlett or Anjou shopping list
- 2- tablespoons finely chopped candied ginger shopping list
- ............. cake..............************************* shopping list
- 1/2-cup ( 1 stick ) unsalted butter at room temp shopping list
- 1- cup granulated sugar shopping list
- 2- large eggs shopping list
- 1-1/3 cups all-purose flour shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/2 -cup milk shopping list
- 1-1/2 teaspoons vanilla extract shopping list
- 2-tablespoons finely chopped candied ginger......................... shopping list
- ************************************************* shopping list
- whipped cream.............................. shopping list
- i1- cup cold heavy whipping cream shopping list
- 1/4 - cup powdered sugar shopping list
- 1- tablespoon amaretto liqueur shopping list
How to make it
- To make the topping ..........................
- preheat oven to 350 degrees f.
- put the butter and brown sugar in the cake pan and place it in the oven until melted and bubbly about 10 minutes......
- core the pears( no need to peel them ) and cut them into 1/4 inch- thick slices.
- remove the pan from the oven , stir to combine the butter and sugar and arrange the pears on top of the mixture in a circular pattern.
- dont worry if you end up with a second layer of pears.
- sprinkle the candied ginger evenly over the pears.........
- ****************************************************
- to make the cake ....................
- using an electric mixer fitted with the paddle attachment , cream the butter, sugar together on medium -high speed until light and fluffy about 3 minutes.........
- add the eggs and beat for another 30 seconds.
- stir together the flour, baking powder, salt in a separate ...........
- to the butter mixture, add the flour mixture in 3 increments alternating with the milk in 2 incrementss, starting and ending with the flour, beating on low speed between each addition.........
- stir in the vanilla and candied ginger.
- pour the batter evenly over the pears............
- bake for about 45 minutes if using a 10 inch pan and about 55 minutes for a 9 inch pan
- the cake is done when a toothpick inserted in the middle comes out clean........
- remove from the oven and immediately invert onto a large cake plate.
- let it cool for about 15 minutes
- meanwhile make the whipped cream.
- *********************************
- to make the whipped cream
- usinfg a mixer with a whisk attachment
- beat the the cream on high speed until soft peaks form beat in the powdered sugar and amaretto
- serve the cake slightly warm with the whipped cream alongside
- ******************
- makes 6 to 8 servings
- note........... if you dont want the whipped cream .skip it and serve with ice cream
The Rating
Reviewed by 5 people-
That is 'over the top" and a big 5 from me. Hope you and your mom are doing well.
jm
mystic_river1
in Bradenton loved it
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Oh Tink!!!! This is amazing! You made my mouth water with this recipe! I saved it and have to try it soon! 5*****
gourmetana
in London loved it
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This sounds wonderful!
mamalou
in Attleboro loved it
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