Pear-Ginger Upside-Down Cake with Ginger Whipped Cream
A warming spiced dessert featuring caramelized pear wedges nestled in brown sugar and crystallized ginger, topped with tender vanilla cake. The ginger appears in three forms - ground, crystallized, and in the fluffy whipped cream - creating layers of warm spice that complement the sweet, juicy pears. Perfect for fall entertaining or cozy family dinners when you want something special but not overly complicated. The upside-down presentation makes for an impressive reveal, while the homemade ginger whipped cream adds an elegant finishing touch that sets this apart from typical fruit cakes.
Ingredients
- ¼ cup butter or margarine
- ⅝ cup brown sugar, packed
- ½ teaspoon ground ginger
- 3 pears, peeled, cut into 1/2-inch wedges
- ¼ cup crystallized ginger, finely choppedfresh ginger1/4 amountfresh option
use finely minced
- 1 tablespoon Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 1 ⅓ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup brown sugar, packed
- 6 tablespoons butter or margarine, softened
- 2 eggs
- ½ teaspoon vanilla
- ¼ cup milk
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- ¼ teaspoon ground ginger
Instructions
- 1
Heat oven to 325°F and grease bottom and sides of 8- or 9-inch square pan with shortening
- 2
Melt 1/4 cup butter in 1-quart saucepan over medium heat, stirring occasionally
- 3
Stir in 2/3 cup brown sugar and heat to boiling, then remove from heat
- 4
Stir in 1/2 teaspoon ground ginger, pour into pan and spread evenly
- 5
Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary
- 6
Sprinkle 1/4 cup crystallized ginger evenly over pears
- 7
Toss 1 tablespoon flour with remaining crystallized ginger to coat and set aside
- 8
Mix 1 1/3 cups flour, baking powder and salt in medium bowl and set aside
- 9
Beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed until fluffy
- 10
Beat in eggs one at a time until smooth, then add vanilla
- 11
Gradually beat in flour mixture alternately with milk, beating after each addition until smooth
- 12
Stir in ginger-flour mixture and spread batter over pears and ginger
- 13
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean
- 14
Cool 15 minutes on cooling rack
- 15
Beat whipping cream in chilled medium bowl on high speed until it begins to thicken
- 16
Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form
- 17
Run knife around sides of pan to loosen cake
- 18
Place heatproof serving plate upside down over pan and turn plate and pan over
- 19
Remove pan and serve cake warm with ginger whipped cream
Tips
Use firm but ripe pears that won't break down during baking - Anjou or Bosc varieties work particularly well for maintaining their shape and texture.
Chill your bowl and beaters before whipping cream for better volume and stability, and stop beating as soon as soft peaks form to avoid overwhipping.
Let the cake cool exactly 15 minutes before flipping - too hot and it may fall apart, too cool and the caramel will stick to the pan.
Good to Know
Store cake loosely covered at room temperature for up to 2 days
Cake can be made 1 day ahead and reheated gently before serving
Serve warm with ginger whipped cream on the side
Common Mistakes
Don't skip greasing the pan or the cake will stick when flipped
Avoid overbeating the whipped cream or it will become grainy and separate
Don't rush the cooling time or the cake may break when turned out
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use 1:1 baking blend
General Alternatives
FAQ
Can I use canned pears instead of fresh?
Fresh pears work best as canned pears contain too much moisture and may make the cake soggy. If using canned, drain very thoroughly and pat completely dry first.
What if I don't have crystallized ginger?
You can substitute with 2 teaspoons fresh minced ginger mixed with 2 tablespoons granulated sugar, though the texture will be different than traditional crystallized pieces.
How long will this cake keep?
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. The whipped cream should be stored separately in the refrigerator and used within 2 days.