Pear-ginger upside-down cake

Vegetarian
Health score
2%
Pear-ginger upside-down cake
45 min.
12
325kcal
100%sweetness
64.24%saltiness
17.02%sourness
11.66%bitterness
8.64%savoriness
28.95%fattiness
0%spiciness

Ingredients

  • 1.5 tsp double-acting baking powder 
  • 1.5 tsp baking soda 
  • 1.5 cups buttermilk 
  • 0.3 cup muscovado sugar 
  • 0.5 cup little demerara sugar 
  •  eggs 
  • cups flour all-purpose
  • Tbs ginger grated peeled
  • 1.5 tsp ground cinnamon 
  • Tbs maple syrup 
  •  pears medium to large cored ripe peeled quartered
  • cup salt 
  • stick butter unsalted melted

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • whisk
  • mixing bowl
  • wire rack
  • spatula
  • skewers

Directions

  1. Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.
  2. Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.
  3. Pour the mixture into the prepared spring form pan, completely coating the parchment paper.
  4. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
  5. Add the grated ginger, and beat 1 minute more.
  6. Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
  7. Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  8. Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
  9. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
  10. Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.
  11. Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.

Nutrition Facts

Calories325kcal
Protein7.2%
Fat27.64%
Carbs65.16%

Properties

Glycemic Index
24.27
Glycemic Load
22.57
Inflammation Score
-4
Nutrition Score
9.3595652173913%

Flavonoids

Cyanidin
1.22mg
Catechin
0.16mg
Epigallocatechin
0.35mg
Epicatechin
2.23mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.1mg
Isorhamnetin
0.18mg
Quercetin
0.5mg

Taste

Sweetness:
100%
Saltiness:
64.24%
Sourness:
17.02%
Bitterness:
11.66%
Savoriness:
8.64%
Fattiness:
28.95%
Spiciness:
0%

Nutrients percent of daily need

Calories:324.63kcal
16.23%
Fat:10.08g
15.51%
Saturated Fat:5.82g
36.35%
Carbohydrates:53.47g
17.82%
Net Carbohydrates:50.59g
18.4%
Sugar:25.11g
27.9%
Cholesterol:64.47mg
21.49%
Sodium:9701.23mg
421.79%
Protein:5.91g
11.82%
Manganese:0.53mg
26.43%
Vitamin B2:0.38mg
22.43%
Selenium:15.33µg
21.91%
Vitamin B1:0.28mg
18.48%
Folate:68.49µg
17.12%
Fiber:2.88g
11.52%
Iron:2.01mg
11.17%
Calcium:109.91mg
10.99%
Phosphorus:103.88mg
10.39%
Vitamin B3:2mg
10.02%
Vitamin A:360.01IU
7.2%
Copper:0.12mg
6.23%
Potassium:195.77mg
5.59%
Vitamin D:0.75µg
5.01%
Magnesium:18.96mg
4.74%
Vitamin B5:0.47mg
4.69%
Zinc:0.64mg
4.26%
Vitamin B12:0.25µg
4.2%
Vitamin K:3.59µg
3.42%
Vitamin B6:0.07mg
3.25%
Vitamin C:2.62mg
3.18%
Vitamin E:0.46mg
3.04%
Source:Foodista