Pear Gingerbread Upside–Down Cake
from Jennie Schacht, Author of The Wine Lover’s Dessert CookbookServes 8
Originally, an apricot cake, we have substituted pears to keep in synch with the season. Pears lacquered with a shiny brown sugar glaze make this rustic cake appear quite elegant. You may also substitute fresh apricots for a 15-ounce can of apricots packed in light syrup or in their natural juices, drain and pat dry before using.
INGREDIENTS:
Butter for cake pan
12 tablespoons unsalted butter, at room temperature
3/4 cup lightly packed dark brown sugar
8 pears (?) (about 12 ounces), halved and pitted
2 cups all-purpose flour
2 teaspoons ground ginger
1-teaspoon baking soda
1-teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup molasses
1/3 cup granulated sugar
1 large egg
3/4 cup boiling water
PREPARATION:
Preheat the oven to 350 degrees F and position a rack near the center. Butter the sides only of a 9-by-2-inch round cake pan.
To prepare the topping: Melt 6 tablespoons butter with \ brown sugar in a small, deep saucepan over medium heat, stirring occasionally until the butter is melted. Reduce heat to low and leave for 3 to 4 minutes to melt the sugar. Stir slowly to avoid sloshing the butter, then more briskly, until the butter and sugar blend into a smooth caramel. Pour the hot caramel into prepared pan, tilt to coat the bottom. Arrange pears cut-side down in a decorative pattern over the caramel. Set the pan aside.
Sift together the flour, ginger, soda, cinnamon, cloves, and salt; set aside. In a medium bowl, mix the molasses, granulated sugar, and remaining 6 tablespoons butter on high speed until light, about 2 minutes, scraping down the bowl as needed. Add the egg and beat another minute. (The mixture may look separated.) On low speed, mix in half of the flour mixture just until incorporated. Beat in the boiling water on low speed. Mix in the remaining flour mixture just until combined.
Pour the batter over the pears in the pan, using a spatula to coax the batter between the fruits and to smooth the top. Bake just until the top feels firm at the center when lightly pressed and a toothpick inserted near the center comes out clean, 35 to 40 minutes. Transfer to a rack and cool for 10 to 15 minutes.
While the cake is still warm, run a sharp, thin knife around the inside of the pan. Place a large serving plate over the top of the pan and, holding the pan and plate tightly together; invert the cake onto the plate. Carefully remove the cake pan, spooning any remaining caramel over the cake. This cake is delicious warm from the oven, but is also very good at room temperature.