Pear-Ginger Upside Down Cake
Baking’s not a competition, but sometimes we like to flip expectations on their head. And this recipe is no exception.
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Cooking time35 min![]()
Prep time15 min![]()
ServingsPortions 12
Ingredients
- 3 pears, peeled and sliced
- 2 Tbsp. (30 mL) lemon juice
- 1 Tbsp. (15 mL) PLUS 1/2 cup (125 mL) Becel® salted margarine sticks or unsalted margarine sticks, divided
- 2 Tbsp. (30 mL) PLUS 1/2 cup (125 mL) sugar, divided
- 1/4 cup (50 mL) slivered almonds, toasted
- 2 eggs, beaten
- 1 Tbsp. (15 mL) grated lemon peel
- 1 cup (250 mL) all-purpose flour
- 1 tsp. (5 mL) baking powder
- 1/4 tsp. (1 mL) salt
- 2 Tbsp. (30 mL) 2% milk
- 1/4 cup (50 mL) finely chopped candied ginger
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375°F (190°C). Toss pears with lemon juice; drain, reserving juice.
- Grease 9-in. (23 cm) springform pan with 1 Tbsp. (15 mL) Becel® sticks, then sprinkle with 2 Tbsp. (30 mL) sugar and almonds. Arrange pears in circle in bottom of springform pan; set aside.
- Beat remaining 1/2 cup (125 mL) Becel® sticks with remaining (125 mL) sugar in large mixing bowl until light and fluffy. Add eggs, lemon peel and reserved juice; set aside. Combine flour, baking powder and salt in another bowl. Stir 1/2 of the flour mixture into the batter, mixing well. Stir in milk, then remaining flour mixture. Fold in candied ginger. Spoon batter evenly over pears.
- Bake until golden brown, about 30 minutes. Remove to wire rack and let stand 5 minutes. Invert serving plate over pan and turn out cake. Serve at room temperature and, if desired, with caramel sauce.
