How To make Ginger Pear Cake
Nonstick spray coating 2/3 c Granulated sugar
1/2 c Packed brown sugar
1/4 c Cooking oil
3 Egg whites
1 c All-purpose flour
1/4 c Whole wheat flour
2 tb Crystallized ginger
-- (finely chopped) 1 1/2 ts Baking soda
1/2 ts Ground nutmeg
2 1/2 c Shredded unpeeled pears
-(such as Bosc or Bartlett) 8 oz Low-fat vanilla yogurt
1 ts Crystallized ginger
-- (finely chopped) Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating. (If using a fluted pan, dust with all-purpose flour.) In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended. Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.) Stir in shredded pears. Pour batter into the prepared pan. Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the center comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.) Cool completely. For topping, in a bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and chill several hours before serving. To serve, dollop each serving wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.
How To make Ginger Pear Cake's Videos
How To Make Pear And Ginger Cake
Learn how to make a great pear and ginger cake in only few steps.
INGREDIENTS:
170 g cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp ground ginger
35 g candied ginger
226 g room temperature unsalted butter
3 extra large eggs/ 65g each
1/2 tbsp vanilla extract
160 g granulated sugar
2 large pears/ 225 g each
1 tbsp lemon juice
1 tbsp light brown sugar
vanilla ice cream to serve optional
bake at 350° f for 40 minutes
use an 8 inch round pan or 7 inch square pan
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Holiday Cooking & Baking Recipes: Upside-Down Pear Gingerbread Recipe | Gingerbread Cake Ideas
Upside-Down Pear Gingerbread Recipe | Gingerbread Cake Ideas - If you need holiday desserts recipes, it doesn't get more festive than a gingerbread dessert. Bobby's making a fabulous gingerbread cake recipe that you'll surely want to try!
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Caramelized Pear Ginger Tart (Tart Tatin)
Caramelized Pear Ginger Tart (Tart Tatin)
Note about the skillet: I use a 10 inch stainless steel all-clad or tramontina skillet. Non-stick pans also work. Cast iron might be a bit heavy to lift and flip. If you haven't done much weight lifting in the gym lately, this might not be the best pan for this tart.
In advance tip: You can cook the pears and roll out the dough earlier in the day, but start baking the tart no earlier than 1 hour before serving. The pears tend to wrinkle as the tart cools off and don't taste quite as good as when it's just baked. The dough should be refrigerated after rolling out, but the pears should not be refrigerated after cooking (this can turn the caramel runny).
Burnt pears tip: If the pears burnt a little, don't panic. Take a paring knife and slice a sliver off the top after baking and inverting the tart. I prefer the pears and caramel to be more brown rather than less.
4 large Bosc pears (buy 5 just in case)
1/2 stick unsalted butter
1/2 cup sugar
1/4 teaspoon cinnamon
2 Tbsp minced ginger (optional)
1 disk of Pâte Brisée (pie and tart dough)
Make the dough at least 1 day before baking
Dough by hand
Dough with a food processor
Rolling out pie dough
Peel, halve, and core pears.
In a 10-inch heavy skillet heat butter over moderate heat until foam subsides. Stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in the skillet, with the skinny end of pears pointing into the middle of the pan. If you have a half of a pear left over, cut a circle out of it and place it in the middle of the skillet domed side down. The pears will make a sort of flower in the skillet. Cook without stirring until sugar mixture forms a caramel just a shade darker than the color of cinnamon. (This can take as little as 10 minutes or as much as 25, depending on the skillet and the stove.) Cool pears completely in the skillet. Sprinkle the pears with cinnamon and ginger.
Preheat the oven to 425°F and set a rack in the upper third of the oven.
On a lightly floured surface with a floured rolling pin roll out the dough to the thickness of 3mm. Trim it to make a circle 12 inches in diameter (save the trim for some other project). Arrange the dough over the caramelized pears. Tuck the edges into the skillet around pears. Bake in the upper third of the oven until the pastry is golden brown, 30 to 35 minutes. Remove from the oven and let rest 5 minutes, but not longer.
Have ready a rimmed serving plate slightly larger than the skillet. Invert the plate over the skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert the tart onto the plate. Do this over the sink in case some juices spill. This is a bit scary, but it works! The trick is to do it in one very fast motion.
Let cool until warm, 15-20 minutes. Serve tart warm with whipped cream or crème fraiche.
Ginger Pear Upside Down Cake
Ginger Pear Upside Down Cake starts with a pear, walnut and Karo Dark Corn Syrup mixture that bakes on the bottom. Flip it over to enjoy this wonderful cake with a gooey topping!
Pear and Ginger Cake
Very easy recipe for a delicious cake made with pear & ginger.
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Ingredients:
175 g flour
1 tsp baking powder
½ tsp baking soda
175 g butter, softened (+25 g for topping)
175 g sugar
1 tbsp freshly grated ginger
3 eggs
3 pears (400g), thinly sliced
1 tbsp brown sugar
Directions:
Mix together: flour, baking powder & baking soda, butter, sugar, ginger, eggs.
Put mixture in a pan.
Put pear slices on top and then butter pieces, sprinkle with brown sugar.
Bake for 35-40 min in 180 Celsuis/355 Fahrenheit.
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