Leslie Mackie’s Macrina Bakery & Café Cookbook and I instantly knew this is what I wanted to make. I changed it up slightly from the original recipe; I like to think I made it a tad healthier. This dessert is great for the cold weather and I recommend having it a la mode, or a la milk.
Ginger Pear Upside Down Cake
Adapted from Leslie Mackie’s Macrina Bakery & Café Cookbook
For the topping:
3 tablespoons unsalted butter, melted
1/2 cup light brown sugar
2 teaspoons cinnamon
4-5 medium pears, cut into sixths lengthwise
For the cake:
8 ounces (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
2 tablespoons peeled, grated ginger
3/4 cups fake eggs (3 eggs)
2/3 cup molasses
3 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups soymilk
1. Preheat the oven to 325 degrees. Butter a 9 inch spring form pan.
2. In a bowl combine the butter, brown sugar and cinnamon for the topping. Mix in the pear slices and toss until they are evenly coated. Place the pear slices on the bottom of the pan in a circular form.
3. In a separate bowl mix together the butter, brown sugar, ginger, eggs and molasses. In a separate bowl whisk together the flour, baking powder, baking soda and salt.
4. Alternate folding in the flour mixture and the soymilk to he molasses mixture. Scrape down the sides of the bowl with a spatula and do not over mix. Pour the batter over the pears in the pan and smooth out with a spatula.
5. Place the cake in the center rack of the oven and bake for about one hour and 45 minutes, or until a toothpick skewer comes out clean. Let cake cool for about 10 minutes before carefully flipping upside down and gently lift the pan's base off the cake. Serve with whipped cream, ice cream or milk!