|
Title: Gingerbread Upside-Down Cake Categories: None Yield: 1 Servings 12 tb Butter 1/3 c Dark-brown sugar 3 Ripe pears, peeled, cored -and halved -or- 6 Canned pear halves 1 1/2 c Flour 2 ts Baking powder 2 ts Powdered ginger 1/2 ts Salt 1/2 c Sugar 1/2 c Milk 1 Egg Whipped cream (optional) (From "The Fannie Farmer Cookbook) Preheat the oven to 375 degrees. Melt 4 tablespoons of the butter in a small pan, add the brown sugar, and stir over low heat until blended. Pour into a square cake pan and arrange the pear halves, round side down, in the pan; set aside. The pear halves may also be sliced and spread evenly over the bottom of the pan. Mix the flour, baking powder, ginger, salt and sugar in a bowl. Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat , add the milk and egg, and beat well. Add to the flour mixture and beat until smooth. Pour over the pears and bake for about 25 minutes, or until a toothpick comes out clean. Cool in the pan for about 10 minutes, then turn out onto a serving plate. Serve with whipped cream, if you wish. Posted to EAT-L Digest 27 Jan 97 by "Maria A. Ladd" |