Time 2h5m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined. Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray. Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices. Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes. Allow to cool completely in the pan before inverting on a serving dish and removing pan.
Time 50m Yield 8 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, 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., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.
Time 40m Yield 9 servings. Number Of Ingredients 4 Steps:
Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Time 1h Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan. Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears. Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan. Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.
Yield Makes 1 (9-inch) cake Number Of Ingredients 13 Steps:
Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess. Whisk together flour, baking soda, cinnamon, allspice, and salt. Melt butter with water. Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan. Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.
Yield Makes one 9-inch-square cake Number Of Ingredients 17 Steps:
Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger. Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve.
Yield Makes 6 servings Number Of Ingredients 19 Steps:
Make topping: Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat. Make cake: Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.
Number Of Ingredients 27 Steps:
Heat oven to 350 degrees. Butter a 8 3/4-by-4 1/4-by-2 3/4-inch loaf pan, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition. In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula. Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter. Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble. Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough water to cover pears. Set saucepan over high heat, and bring to a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid. Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert. Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use. Slice poached pears in half, and remove the cores with a melon baller. Unwrap cake, and dust with confectioners’ sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrup over the tops. Serve cake with additional syrup, and dollop each portion with cinnamon whipped cream.
Time 1h Number Of Ingredients 15 Steps:
Preheat oven to 350. Use a 10-inch cast iron skillet, or according to Epicurious, you can use a 12-inch non-stick skillet if you wrap the handle in a double layer of foil. Peel pears and cut into quarters. Remove the core portion, and slice each quarter lengthwise into four slices. Heat the skillet to medium on the stove top and melt 1/4 cup butter. Cook butter until the foam on top of the butter starts to go away. Reduce heat to low, and sprinkle the 3/4 cup packed brown sugar onto the butter. Let the brown sugar sit in the butter, without stirring, for three minutes. Carefully lay the pears into a circle in the sugar mixture. Leave the pears in the skillet (don’t stir), still over low heat, for a couple more minutes, then remove from heat. Time to make the cake batter! Beat the 1/2 cup softened butter, 1/2 cup brown sugar, and egg in a large bowl. Boil the water, and stir in the corn syrup and molasses. Remove from heat. Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter, egg, and sugar mixture, and mix on slow speed just until it begins to blend together. Slowly pour the molasses, corn syrup, and water mixture into the batter, while mixing on low speed, just until well blended. Pour the cake batter into the skillet, over all that pear and brown sugar goodness. The batter should be runny enough where it evens out naturally, but if it doesn’t, just spread it out evenly. Place the skillet in your preheated (350 degrees) oven, and bake 40 to 50 minutes. Insert a toothpick (or actual cake tester if you’re way cooler than me - I use a toothpick or, in especially desperate times, a raw spaghetti noodle, what can I say) into the center. When it comes out clean (no cake batter), it’s done! Cool the cake on a rack for 5 minutes. Slip a knive around the edges to loosen for the flipping, and invert onto a cake plate.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 20 Steps:
Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices. Combine 1 Tbls ginger, lemon juice, and pear slices. Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern. Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended. Beat in egg. Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended. Combine flour and remaining ingredients EXCEPT powdered sugar. Add flour mixture to batter; stir until well blended. Pour over pears. Bake 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on wire rack. Sprinkle a serving plate with powdered sugar. Invert cake onto serving plate. When completely cool, garnish with mint leaves and raspberries.
More about “gingerbread pear cake recipes”
Time 1h10m Yield 12 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 350*F. Grease and flour a 10 inch bundt pan. Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well. Combine the pear puree and buttermilk in a bowl and mix well. Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the molasses and beat until blended. Add the eggs, one at a time, beating well after each addition; the batter will appear curdled. Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated. Pour the batter into the prepared pan. Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan. Cool in the pan for 10 minutes. Remove to a wire rack. Serve warm or at room temperature. Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form. Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears. For the pears: Heat the butter in a large heavy skillet until sizzling. Add the pears and toss to coat. Sprinkle with the sugar and stir. Cook for 10 minutes until the pears are caramelized and tender, stirring gently. Remove and let stand until room temperature.
