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
Ingredients
- Ginger Caramel Glaze
-
1/2 cup
sugar
-
1/4 cup
boiling water
-
1 tablespoon
fresh grated ginger
-
1 tablespoon
heavy cream
- 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
Directions
- Ginger Caramel Glaze
-
In a small sauce pan, heat 1/2 cup sugar over medium low heat until melted and turning brown - about 15 minutes.
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Add 1/4 boiling hot water and stir furiously (sugar will bubble and fuss when you add this).
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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
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Preheat oven to 350 degrees F.
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Peel and core the apple and pear; cut each in half.
-
Dice the first half of each apple and pear.
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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.
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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.
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Stir in diced apple and pear to the cake mix.
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Pour cake mixture over apples and pears in the caramel sauce.
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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.
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