GINGER PEAR UPSIDE-DDOWN CAKE WITH WHISKEY WHIPPED CREAM

 

  • Cooking Time: 20 - 25 minutes
  • Servings: 6 -8
  • Preparation Time: 20 minutes

Ingredients

  • Pear-Ginger Upside-Down Cake with Whiskey Whipped Cream
  • Makes 6-8 servings
  • Ingredients:
  • Topping of caramelized pears:
  • 3 Medium Bosc Pears, sliced in half
  • .25 cup sugar
  • .25 stick butter
  • 1 Tablespoon crystallized ginger, chopped finely
  • Batter:
  • 1.5 Cups all-purpose flour
  • 1.5 teaspoons Baking Powder
  • .5 teaspoon ground Cardamom (preferably freshly ground)
  • .25 teaspoon grated Nutmeg (preferably freshly grated)
  • 1 inch ginger root (peeled and grated) Make sure it is very fresh and plump.
  • .25 teaspoons salt
  • 6 Tablespoons unsalted butter, softened
  • .75 cup sugar, preferably raw or demerara
  • 1 teaspoon vanilla
  • 1 large egg
  • .75 cup whole milk
  • Whiskey Whipped Cream:
  • 1 cup whipping cream, chilled
  • 1 teaspoon sugar, preferably raw or demerara
  • .5 teaspoon vanilla
  • 1 teaspoon whiskey, infused with crystallized ginger*
  • *I like to pour out .5 cup Makers Mark or Knob Hill whiskey and infuse 1.5 Tablespoons crystallized ginger for 2 hours or overnight. Use the remaining whiskey from this recipe to sip or pour over vanilla ice cream. It also adds some zip to a zucchini loaf, especially if it is heavy.
  • Preheat oven to 375F
  • Caramelize the pears:
  • Peel pears, split lengthwise and core. Dip cut sides into sugar. Reserve any remaining sugar.
  • Melt butter in a seasoned heavy 10-inch cast-iron skillet over low-to moderate heat on the stovetop until it stops foaming. Arrange pears, symmetrically, sugar side , with remaining sugar on the skillet until the sugar begins to caramelize to a golden color. At that point, remove the skillet from the cooktop and sprinkle with the crystallized ginger.
  • Make the cake:
  • Whisk the flour, baking powder, cardamom, nutmeg and salt. Beat the butter, sugar and ginger pulp in a bowl with a mixer until light and fluffy. Add vanilla and egg and beat until well combined. Add flour mixture and milk, alternating. Mix at low speed and just until combined.
  • Pour the batter over the slightly cooled caramelized pear topping. Reposition them if they shift. Bake in the middle of the oven for 20 – 25 minutes or until the top looks golden and a wooden tester comes out clean the first time.
  • Cool the cake for 5 – 10 minutes. Loosen the cake with a thin knife around the edge of the skillet. Put a plate on the skillet and quickly invert it to tip the cake onto the plate. If necessary, reposition the pears.
  • Make Whiskey Whipped Cream:
  • Beat the cream with the sugar, infused whiskey and vanilla. Beat it until it forms soft peaks.
  • Serve the cake slightly warm or at room temperature with chilled whiskey whipped cream.

Directions

  • Preheat oven to 375F
  • Caramelize the pears:
  • Peel pears, split lengthwise and core. Dip cut sides into sugar. Reserve any remaining sugar.
  • Melt butter in a seasoned heavy 10-inch cast-iron skillet over low-to moderate heat on the stovetop until it stops foaming. Arrange pears, symmetrically, sugar side , with remaining sugar on the skillet until the sugar begins to caramelize to a golden color. At that point, remove the skillet from the cooktop and sprinkle with the crystallized ginger.
  • Make the cake:
  • Whisk the flour, baking powder, cardamom, nutmeg and salt. Beat the butter, sugar and ginger pulp in a bowl with a mixer until light and fluffy. Add vanilla and egg and beat until well combined. Add flour mixture and milk, alternating. Mix at low speed and just until combined.
  • Pour the batter over the slightly cooled caramelized pear topping. Reposition them if they shift. Bake in the middle of the oven for 20 – 25 minutes or until the top looks golden and a wooden tester comes out clean the first time.
  • Cool the cake for 5 – 10 minutes. Loosen the cake with a thin knife around the edge of the skillet. Put a plate on the skillet and quickly invert it to tip the cake onto the plate. If necessary, reposition the pears.
  • Make Whiskey Whipped Cream:
  • Beat the cream with the sugar, infused whiskey and vanilla. Beat it until it forms soft peaks.
  • Serve the cake slightly warm or at room temperature with chilled whiskey whipped cream.

Notes

This was inspired by my neighbors, Celeste and Jory, who had a fantastic harvest of Bosc pears in their parking strip this year. They had so much, there was enough for them, us, their friends and lots of others. It was a lovely gift, and we thank them.

Categories: Cake  Christmas  Thanksgiving 

Author Credit: Kimberly Culbertson

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