This Caramelized Ginger Pear Delight is an upside-down cake that combines the sweet flavor of caramelized pears with a hint of spicy crystallized ginger. The buttery cake is soft and tender, making it the perfect dessert for cozy fall or winter evenings. Serve it with whipped cream for an extra touch of indulgence!
Ingredients:
- 3 ripe pears (peeled, cored, and sliced)
- 1 ½ cups all-purpose flour
- ¼ cup crystallized ginger, finely chopped
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar (for caramelizing the pears)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Set it aside.
Step 2: Caramelize the Pears
In a skillet, melt 2 tablespoons of the butter over medium heat. Add the brown sugar and sliced pears. Cook the pears until they are tender and slightly caramelized, about 5-7 minutes. Remove from heat and arrange the caramelized pears in a single layer at the bottom of the prepared cake pan.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and finely chopped crystallized ginger.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, cream together the remaining butter (softened) and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until the batter is smooth and well-combined.
Step 6: Assemble the Cake
Pour the cake batter over the caramelized pears in the prepared pan. Spread it evenly with a spatula to ensure the batter covers the pears completely.
Step 7: Bake the Cake
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and firm to the touch.
Step 8: Cool and Invert
Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate so that the caramelized pears are on top.
Serving and Storage Tips:
- Serving: Serve the cake slightly warm or at room temperature. For an added touch, serve with whipped cream or a scoop of vanilla ice cream.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake (without toppings) for up to 2 months. Thaw in the fridge and reheat gently before serving.
Helpful Notes:
- Caramelizing the Pears: For a deeper caramel flavor, allow the pears to cook slightly longer in the brown sugar and butter until they are well caramelized.
- Pears: Use ripe but firm pears, such as Bartlett or Anjou, for the best texture and flavor.
- Ginger: The crystallized ginger adds a spicy kick, but if you want a milder flavor, reduce the amount or omit it entirely.
Tips from Well-Known Chefs:
- Nigella Lawson: “For a richer cake, you can substitute a little bit of the milk with heavy cream. This adds more moisture and depth to the batter.”
- Ina Garten: “Don’t rush the caramelization process! Allow the pears to take on a deep golden hue for the best flavor. It’s worth the extra few minutes.”
Frequently Asked Questions:
- Can I use a different fruit instead of pears?
Yes! Apples or peaches work wonderfully in this recipe if pears are not available. Adjust the cooking time slightly depending on the fruit’s moisture content. - Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture may vary slightly, but the flavors will still be delicious. - What can I substitute for crystallized ginger?
If you’re not a fan of crystallized ginger, you can leave it out or substitute it with ground ginger (about 1 teaspoon). This will give the cake a milder ginger flavor. - How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, you can cover it loosely with foil during the last 10-15 minutes of baking. - Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead and store it at room temperature. Just make sure to keep it covered to retain its moisture.
This Caramelized Ginger Pear Delight is a show-stopping dessert that’s perfect for special occasions or as a comforting treat to enjoy with a cup of tea. The combination of juicy pears and spicy ginger will make it an instant favorite!
