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Author Notes: What can I say? I love ginger almost as much as I love garlic. This recipe is a take on my mom's rhubarb cake with some reworking to fit an upside-down cake. It's delicious as a brunch cake - not necessarily sweet enough for an after dinner dessert, but definitely delicious. —pipsplate
Makes 1 10-inch cake
Ginger Caramel Glaze
- 1/2 cup sugar
- 1/4 cup boiling water
- 1 tablespoon fresh grated ginger
- 1 tablespoon heavy cream
- In a small sauce pan, heat 1/2 cup sugar over medium low heat until melted and turning brown - about 15 minutes.
- Add 1/4 boiling hot water and stir furiously (sugar will bubble and fuss when you add this).
- Add 1 tablespoon ginger and 1 tablespoon cream. Whisk together and remove from heat. Pour into a 10" oven-proof skillet.
Apple Pear Upside-Down Cake
- 1 apple
- 1 pear
- 1 1/2 cups sugar
- 8 tablespoons butter (1 stick) room temperature
- 1 large egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- Preheat oven to 350 degrees F.
- Peel and core the apple and pear; cut each in half.
- Dice the first half of each apple and pear.
- With the remaining halves of the apple and pear, slice into thin strips. Place on top of the Ginger Caramel Glaze in the skillet. Fan them out to make a nice design. Start with the pears on the outside, not overlapping. Then place the apple slices in the inner circle.
- In a medium mixing bowl, beat the butter and sugar on medium speed until fluffy, about 3 minutes.
- To the butter+sugar mixture, add the egg, vanilla, buttermilk, flour, soda, and ginger. Mix on low speed until just combined OR mix by hand. Do not overmix.
- Stir in diced apple and pear to the cake mix.
- Pour cake mixture over apples and pears in the caramel sauce.
- Bake for 35-40 minutes or until cake tester comes out clean. Remove skillet from oven and let sit 5 minutes, then invert onto cake plate.
- This recipe was entered in the contest for Your Best Apple Cake