Upside-Down Pear Ginger Cake

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

There's something about the way the world seems to shift, even if the temperatures haven't, when we reach mid-August. The days are already getting shorter, the nights a bit cooler, and there's a sense that autumn is on the horizon. I saw some caramel popcorn balls at the candy store earlier this week and it had me longing for the tastes, colors, and scents of the fall season. I. Am. Ready. For. It! Even with my limited time these days, I've had an odd urge to bake recently. Odd because I am adamant about not turning the oven on when our temperatures are consistently hovering in the 90's. But something about seeing those caramel popcorn balls, as well as the pears on the trees in the local school yard this week really set it in my mind that I was going to bake something, and it was going to be something with pears. You know, because I am ready for autumn, if I haven't mentioned that lately. Our friends over at Golden Blossom Honey have so many wonderful recipes that include pears, and I thought about doing a crisp or turnover, but I kept getting pulled back to their Upside-Down Pear Ginger Cake. It seemed to have all of the elements that I love about the upcoming season, so I figured why not?

 

If you are looking for a moist, flavorful upside-down cake to usher in the autumn season, this is the one! I don't think I've ever had an upside-down cake bake up so perfect before, and I was totally loving the way this one turned out. Usually the fruit overcooks or sticks to the bottom of the pan, thus tearing up the cake in the removal process, but this stayed all in one piece. I did tweak the pan prep just a smidge by coating a light layer of cooking spray to the pan first, lined the bottom of the pan with parchment paper, then melted the butter over that. I also adjusted the cooking time to 50 minutes since my cake wasn't quite done in the recipe's time frame. Other than those slight changes, everything was ran through as stated in the recipe and it came out beautiful! You can eat this one warm or at room temperature, but trust me when I say eat it warm. And don't skip the whipped cream! I mean, you can, but the cream adds a layer of indulgence that almost feels sinful. I can confidentially say that this is my new favorite pear cake and I predict I'll be baking it several more times through the fall and winter seasons. 

 

Ingredients

Topping:

1 tablespoon butter

1/4 cup brown sugar, packed

2 tablespoons GOLDEN BLOSSOM HONEY

2-3 Bosc pears, peeled, cut lengthwise, cored and sliced

Cake:

1/4 cup butter, room temperature

1/2 cup brown sugar, packed

1 egg

1/2 cup buttermilk

1/4 cup GOLDEN BLOSSOM HONEY

1 tablespoon fresh ginger, grated

1 cup flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt

whipped cream

CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have you baked anything lately?