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Categories:
butter golden brown sugar flour sugar ginger ground cinnamon baking soda ground ginger salt eggs vegetable oil vanilla
Viewed: 119 - Published at: 2 years agoIngredients
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup (packed) golden brown sugar
- 2 1/4 pounds Bosc pears, peeled, quartered, cored
- 1 1/3 cups all purpose flour
- 2/3 cup sugar
- 3 tablespoons minced crystallized ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange peel
- 1 cup grated peeled Bosc pears (about 2 medium)
Method
- Preheat oven to 350F.
- Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat.
- Remove from heat.
- Sprinkle with brown sugar.
- Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
- Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend.
- Whisk eggs, oil, vanilla and orange peel in large bowl to blend.
- Mix in grated pears.
- Mix dry ingredients into egg mixture.
- Carefully pour batter over pears in skillet.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool cake in skillet on rack 20 minutes.
- Run knife around skillet sides to loosen.
- Place plate on skillet over cake.
- Invert cake onto plate.
- Serve warm.
