Upside-Down Pear Gingerbread Cake with Irish Cream Anglaise

Upside-Down Pear Gingerbread Cake with Irish Cream Anglaise
An awesomely moist gingerbread cake topped with caramelized pears and accompanied with Irish Cream Anglaise makes this cake exceptionally tasty,
  • Pears
  • 3 Tbsp. Butter
  • ⅓ cup packed dark brown sugar
  • 2 medium Bartlett Pears peeled and thinly sliced
  • Cake
  • ½ cup 2% milk
  • 1 Tbsp. Cider vinegar
  • 1 egg
  • ½ cup packed dark brown sugar
  • ⅓ Cup molasses
  • ¼ cup butter melted
  • 1 ¼ cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • ¼ tsp salt
  • ¼ tsp. ground cloves
  1. Pears
  2. Preheat oven to 350° F. In a small saucepan, melt butter over medium heat. Stir in brown sugar. Spread over bottom of a greased 9 inch round baking pan. Arrange pears over top.
  3. Cake
  4. Mix the milk and vinegar; let stand 5 minutes. In a large bowl, beat eggs, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves. Gradually beat into molasses mixture. Spoon carefully over pears.
  5. Bake 25 – 30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with Bailey’s Irish Crème Anglaise Sauce



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