This is taken and modified from the 1979 edition of the Fannie Farmer Cookbook; my dad says this is now out of print, so pay close attention. (Ps I sort of hate how this picture came out--but it gives you an idea of the final product)
Pear Gingerbread Upside-down Cake Recipe
12 tablespoons of butter
1/3 cup dark-brown sugar
3 ripe pears, peeled, cored and halved, or 6 canned pear halves
1 1/2 cups flour (cake or all-purpose)
1 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
1/2 tsp salt
1/3 cup granulated sugar
1/2 cup Apple Cider Molasses
1/2 cup milk
1 egg
Preheat the oven to 375.
Melt 4 tbsp butter in small pan, then add the brown sugar and stir over low heat until blended. Pour into a 8 inch square (I used a round) cake pan, and arrange the pear halves ROUND face down in the pan.
Mix the flour, baking powder, baking soda, granulated sugar, ginger, and salt in a bowl. Add the Apple Cider Molasses. In a small pan melt the remaining butter, remove from heat, add milk and the egg and mix well. Add to the flour mix and beat until smooth. Pour over the pears and bake for about 30-40 minutes until a toothpick comes out clean (Mine took approximately 37 minutes).
Cool for 10 minutes, then flip on to a serving plate. Here's the trick, put a plate on top of the pan, and then flip the plate and the pan at the same time.
As previously said, I will add the yummy looking pictures for this when I go back to school later this week. And to get the full effect, definitely use the Apple Cider Molasses, the unique taste is really what makes the cake.
Coming up next, Apple-cider molasses popcorn. After that I promise some more healthy eating and recipes with a different focus.
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