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Title: Caramel Upside-Down Cake with Pears and Ginger
Categories: Cake
Yield: 1 Servings
| 1/3 | c | Sugar |
| 2 | tb | Water |
| 2 | tb | Ginger, preserved diced |
| 1/4 | c | Water |
| 2 | sm | Pears, ripe peeled, cored, and sliced 1/3 inch thick == Cake |
| 1 | Butter stick | |
| 1/2 | c | Sugar, brown |
| 1/2 | c | Sugar, white |
| 2 | Eggs | |
| 1/4 | c | Milk, buttermilk -OR- |
| 1/4 | c | Cream, sour -OR- |
| 1 | tb | Ginger, green grated (can be increased to taste) |
| 2 | c | Flour |
| 1/2 | Lemon, juice of... | |
| 1 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Cinnamon |
| 1/8 | ts | Allspice |
| 1/8 | ts | Ginger, ground |
1. Preheat oven to 350. Grease a 9-inch round cake pan and set aside.
2. Put the 1/3 cup sugar and the 2 tbsp water into a saucepan and heat over medium high heat until the sugar is dissolved. Lower heat to medium and let cook without stirring, but with occasional swirling, until the syrup becomes a golden-to-amber caramel color. Remove from heat and add the 1/4 cup water carefully; the mixture will spatter. Add the diced ginger and place back on the heat, whisking to blend, and cook until most of the water has evaporated again, about 10 minutes. Then pour the mixture into the cake pan, spreading it to cover the bottom, and leave it to cool until safe to touch. (You can substitute 1/4 cup brown sugar if you don't want the trouble of making caramel. But I think the caramel is worth it.)
3. Arrange the pear slices over the caramel; eat the extra. Set pan aside.
4. Cream the butter and the sugars; add the eggs and lemon juice and beat for at least 2 min. Mix the grated ginger into the milk and strain through cheesecloth into the egg and butter mixture. Mix the flour, baking powder, salt, and spices, and fold them in, then pour the batter over the pears and caramel in the cake pan.
Bake the cake until it tests done, about 30-45 minutes. This cake recipe scales up and down very well; the version I used to make for events was about twice as large as this recipe, and I've made small versions of this with an egg yolk and half a pear.
Coverted at 1216ore by Jamie from C:\1\inet15
From: Kevin Jcjd Symons Date: 08-16-98 (06:58) The Neverending Bbs (286) Fido-Natio
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