Pear and Ginger Upside Down Cake
SOURCE: Spice it up! Winter 2020/2021
Ingredients
Adjust Servings:
Syrup |
|
| 3 slices fresh ginger | |
| 1/2 cup sugar | |
| 2 tablespoons lemon juice | |
| 2 tablespoons water | |
Cake |
|
| 1 can (796ml) halved pears in juice, drained and sliced | |
| 1 1/3 cup flour | |
| 1 teaspoon cream of tartar | |
| 1/2 teaspoon baking soda | |
| 1/2 cup unsalted butter softened | |
| 1/2 cup sugar | |
| 2 eggs | |
| 1 teaspoon vanilla | |
| 1 tablespoon lemon zest | |
| 1 tablespoon fresh ginger grated | |
| 1/2 cup milk |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 234 Kcal | ||||||||||||||||||
| Protein | 3g | ||||||||||||||||||
| Carbohydrates | 35g | ||||||||||||||||||
| Fibre | 1g | ||||||||||||||||||
| Total Fat | 9g | ||||||||||||||||||
| Saturated Fat | 6g | ||||||||||||||||||
| Cholesterol | 54mg | ||||||||||||||||||
| Sodium | 72mg | ||||||||||||||||||
| Potassium | 132mg | ||||||||||||||||||
| Phosphorus | 47mg | ||||||||||||||||||
Pear and Ginger Upside Down Cake:
Downloadable/printer-friendly version
Ingredients
-
Syrup
-
3 slices fresh ginger
-
1/2 cup sugar
-
2 tablespoons lemon juice
-
2 tablespoons water
-
Cake
-
1 can (796ml) halved pears in juice, drained and sliced
-
1 1/3 cup flour
-
1 teaspoon cream of tartar
-
1/2 teaspoon baking soda
-
1/2 cup unsalted butter softened
-
1/2 cup sugar
-
2 eggs
-
1 teaspoon vanilla
-
1 tablespoon lemon zest
-
1 tablespoon fresh ginger grated
-
1/2 cup milk
Preparation
|
1
Done
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Preheat oven to 375°F. |
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2
Done
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In a microwave-safe deep bowl or measuring cup, prepare the syrup. Crush the ginger slices with a wooden spoon. This unleashes the flavour of ginger. Add sugar, lemon juice and water. Heat in the microwave for 2 minutes. Then stir to dissolve the sugar. Add more time in the microwave if the sugar is not completely dissolved. Remove remaining pieces of ginger. Pour the mixture into a 9-inch cake pan. Place the pear slices on top and set aside. |
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3
Done
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In a small bowl, mix the flour, cream of tartar and baking soda. Set aside. |
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4
Done
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In a bigger bowl, with the help of an electric mixer, mix butter and sugar for about 2 minutes until smooth. Add the eggs and continue to mix for 2 minutes. Add vanilla, lemon zest and grated ginger. |
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5
Done
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With the help of a wooden spoon, slowly add the dry ingredients from step 3 and milk while alternating. |
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6
Done
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Pour the mixture into the cake pan over the pear slices. Use a spoon to distribute the mixture evenly. Bake in the oven for 40 minutes or until a toothpick inserted in the centre comes out clean. Take out of the oven and let cool for 10 minutes. |
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7
Done
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Cut around the edge of the cake, place a large plate on top and flip the cake upside down. |
