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Turn that frown(or cake) upside-down…

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This Pear Ginger Upside Down Cake has a buttery candied ginger cake topped with a pear candied ginger brown sugar top.

So the majority of my cookbooks are packed up (it took 21 boxes :P), and that is with me keeping out 22 “just in case” I needed them (is what I told my husband).

Yet I still felt compelled to buy a cookbook this week.

In my defense, it was pre-ordered so I actually forgot about it.

I am a big fan of The Pastry Queen cookbook and have many a wonderful delight from that cookbook, some have even made it onto the blog.

So I was very excited to see a while back that Rebecca Rather (the author) was coming out with another cookbook…with this one focusing on Christmas!

Oh happy day.

I quickly pre-ordered that baby on Amazon and then forgot.

So it was a fun surprise getting it this past week.

This cookbook, like the last one did not disappoint, though it has far few dessert recipes in it.

Which is fine since, believe it or not, we do eat things around here other than pastry and sweets.

The original recipe leaves the pear in slices(to lazy to make them all pretty) and has a wonderful sounding Amaretto whipped cream.

I opted to drizzle caramel over mine since I had it in the fridge and I am trying to clean that out.

We sign our life away today, gulp.

Such a surreal feeling, owing all that money to someone.

Gulp. We should have our keys on Friday and that is when the fun begins.

Tips to Inverting a Cake:

People will skip recipes that involve inverting a pan I have noticed. And I get it.
Because a lot of times the cake likes to hang onto the pan.

  • First, loosen the cake from the sides of the pan by running a sharp paring knife around the edges.
  • Choose a platter that’s considerable larger than your pan.
  • Excess sauce might run off the edges of a too-small platter/plate.
  • Place the platter/plate on top of the cake, grasp the pan bottom and platter/plate bottom with both hands (use a kitchen towel or oven mitts if the pan is still hot) and quickly flip the pan and platter/plate so the pan is now on the top and the platter on the bottom.
  • Gently put the two down on a wire rack rest for five minutes.
  • Gravity will help release the cake from the pan.
  • Then lift and hope for the best. 😛

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Pear Recipes?

Honey Pear Ginger Bread Pudding

Pear Nutmeg Creme Caramel

Gorgonzola Walnut and Pear Flatbread

Pear Nutmeg Bread Pudding

Honey Pear Jam Walnut Swirl Bread

Pear Ginger Upside Down Cake

Pear Ginger Upside Down Cake

Ingredients

  • For the Topping:
  • ½ cup salted butter
  • ½ cup firmly packed brown sugar
  • 2 ripe pears, (I used a red variety that was described as sweet…but forgot the name :P)…the book suggests Anjou or Bartlett
  • 2 TBSP finely chopped candied ginger
  • For the Cake:
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup milk
  • 1 ½ tsp vanilla extract
  • 2 TBSP finely chopped candied ginger
  • store bought caramel sauce for drizzle

Instructions

  1. For the Topping:
  2. Chop pears into a dice, leaving the skins on; set aside.
  3. In a medium saucepan combine butter and sugar and bring to a boil.
  4. Take off of heat and whisk just to combine and pour into prepared pan.(This recipe calls for a 9 or 10-inch cake pan with sides that are at least 2 inches tall.)
  5. Sprinkle pears all over the pan and then followed by candied ginger. Set aside.
  6. For the Cake:
  7. Using an stand mixer fitted with the paddle attachment (or a hand held mixer), cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.
  8. Add the eggs and beat for another 30 seconds.
  9. Stir together the flour, baking powder, and salt in a separate bowl.
  10. To the butter mixture, add the flour mixture in 3 increments, the milk in two, starting and ending with the flour, beating on low speed between each addition.
  11. Stir in the vanilla and candied ginger.
  12. Pour the batter evenly over the pears.
  13. Bake (at 350F) for about 45 minutes if using a 10-inch pan and about 55 minutes for a 9-incher.
  14. The cake is done when a toothpick inserted in the center comes out clean.
  15. Remove from the oven and immediately invert onto a large cake plate.
  16. Let cool for about 15 minutes. Best when served warm.
  17. Drizzle with caramel sauce (store bought in my case) or top with ice cream or whipped cream.
© Peabody

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Comments

  1. The Pastry Queen Christmas book is on my wish list, Peabody, and gazing at your Warm Pear Ginger Upside-Down Cake, I am already chomping at the bit to get a copy! Wow…this cake is a beauty! I can imagine how excited you are about your new home, and getting all of those cookbooks settled into your beautiful new kitchen. 🙂 Best of luck with everything to do with the move.

    Reply

  3. A piece of that would certainly make all your blues drift away! Congrats on your new house – homeownership is a wild and crazy ride!

    Reply

  5. It looks so decadent! A helpful hint for organizing your new kitchen: write down your stuff (dishes, mixing bowls, etc. – not too specific) on post-its and stick them on the cabinets you want to use. It’s much easier to rearrange some little pieces of paper than all your stuff! Congratulation!

    Reply

  6. I find it amazing that you are buying a house, packing and preparing to move yet still make time to bake. I mean for real baking not like my own dress up a package baking! I could not produce lucious stuff you do if that was ALL I had to do in life. Good luck to you in your closing and move!

    Reply

  9. wow, you’ve packed 21 cookbooks and you STILL have that amount left to pack?? whew!! I have quite a few cookbooks, but nowhere NEAR that amount – yet ;0)

    oooh I like your rendition of this Warm Pear Ginger Upside-Down Cake, with the caramel drizzle – perfect cake to turn a frown upside-down, indeed!

    I wish you the best of luck with all the moving, and with living in your new home – how exciting!!

    **by the way, I responded to your comment on my blog, in your previous post.

    Reply

  10. Congrats again on you and your hubby’s new home. Are you are anxious to get into that big beautiful kitchen?…I’m sure it will be christened with something delicious. This cake looks so nummy. A little slice of fall. : )

    Reply

  13. i’m so impressed! i can’t believe that you are moving and in the midst of it all, still baking up these wonderful treats! this looks sooooo good and i will have to add it to my long list of things to try 🙂

    Reply

  14. as usual, it looks amazing. I love the first Pastry Queen cookbook and I can’t wait to get this one. I’m ordering it in 2 weeks after we’ve moved. I can’t wait.

    Congrats on your new house!! Can’t wait to see all the new wonderful concoctions that come out of your fab new kitchen 🙂

    Reply

  15. Totally impressive that you can pack up your house and still make and post these gorgeous recipes…all the while using up things in the fridge. This one is a winner and the caramel sauce seems perfect with it.
    As far as signing your life away, just think of it as an investment…’cuz it is, especially where you live. Cheers!

    Reply

  17. This looks really so good. Of course you’d do caramel over this one. Looks like very delicate cake with fantastic pear topping.
    Good luck with the moving! You’ll forget how much you owe soon (except the day you pay the mort each month) because you’ll be enjoying every thing in that new house and kitchen!!

    Reply

  19. Don’t you love when you order something and then forgetting about it? It’s like getting a present in the mail! hehe

    I’m at a loss for words to describe how I feel about this lil cake. How’s about — *swoon*

    xoxo

    Reply

  20. I love getting stuff in the mail. Anything is good. An unexpected cook book would be mega exciting.

    Your cake looks really delicious. I love anything with ginger.

    Reply

  21. I am speechless… I love pears, I love ginger, but never thought about pairing them together. Looks soooooo good! I have never seen red pears before. All we have in Quebec is Bartlett. The pear on your picture looks like it’s been covered with red sugar, like candy apples. Cute!

    Reply

  27. Funny story – I had a cookbook with me at work yesterday, and a girl I work with asked me how many cookbooks I own. I told her somewhere between 30 and 40, which I never thought was a large number, but she seemed blown away. Then I went home last night and read your post – 21 boxes!!! I will have to tell the girl I work with – she will think that you are crazy! My husband says he gives me 3 years until I have that many, but by then, you will probably have twice as many!!

    Reply

  28. 21 boxes!!!!! That’s a LOT of cookbooks. I have just 35…and I feel guilty. Maybe I shouldn’t….and maybe I should show my husband your post when he starts talking about how many cookbooks I have 😉

    Reply

  30. The cake looks delicious! I occasionally pick up TPQ’s first cookbook and read it front-to-back like a “real” book 🙂 I can’t wait to get my hands on the new one!

    Reply

  31. 21 boxes!?! and i thought i had a cookbook collecting ‘problem’…from the looks of that cake, i’d say your latest purchase was a worthwhile addition. how you have managed to make so many great things in the midst of packing up is beyond me! enjoy your first weekend at your new house!!

    Reply

  33. Wow, that looks good. This is one of my first visits to your site, and I will certainly be coming back. I love that the last few posts feature baked items with gooey toppings dripping off them, haha! You sure know how to hook those readers!

    Reply

  34. The number of cake pans, sheet pans, cookie cutters, pie plates, Pyrex, molds, cutters, forms, rolling pins, tart pans, tartlette pans, cookbooks, etc.. I have cake decorating supplies I know I have somewhere, but can’t find after moving. Hmmm….. I have is really beyond the comprehension of most people. You, Peabody, I think would understand my collection. Good luck with your move!

    Reply

  36. For some odd reason, I’m having trouble viewing your posts :[

    The pictures are not showing up; It’s saddens me because I want to see you beautiful creations :]

    And…
    21 boxes???!
    Oh my goodness XD

    Reply

  38. Stunning cake! I’ve ordered the PQ Christmas from amazon.com (as opposed to .uk)and am waiting patiently for it to arrive. It’s not available here for a few weeks yet… I even keener to get it now!

    Reply

  39. That looks INCREDIBLE!! I have been barred from buying any more cookbooks until we have a bigger place, but I’m going to have to get that, I’ll keep at work if I must! 🙂 Hooray for PEARS!

    Reply

  40. If you were a guy I’d marry you. That’s because you are clearly my cookbook soulmate. I thought I was the only one that bought cookbooks like a fiend. But clearly I’m not.

    I could totally use some of this cake right now … I’ve got a huge frown on my face thanks to the debacle that is The Toronto Maple Leafs.

    Sigh.

    Reply

  42. wow that is one divine looking cake.i really mean it. it looks so moist and light and with that lovely sauce dripping down …oooh ! fantastic shot. really does full justice to the cake.

    Reply

  43. I’m out browsing food blogs and I happen upon your site…My mouth dropped open with the picture of your upside down cake. This doesn’t always happen to me and I must say that your picture spoke to my craving taste buds. This is going to be whipped up in my kitchen soon.

    Cheers,

    Lydia H.

    Reply

  45. What a scrumptious looking cake. I can’t wait to try it. I have over 500 cookbooks, lost track. Way to many for me. I only use a certain few.
    Will try this cake for sure, thanks!!

    Reply

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