Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Pear Upside-Down Spice Cake

Pear Upside-Down Spice Cake

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 37 minutes

Ingredients: Add ingredients to List

3 Tbsp. unsalted butter, cut into pieces (topping)
1/3 cup light brown sugar, packed (topping)
1 large ripe pear, peeled, cored, and cut into 1/3-inch-thick slices (topping)
11/2 cups all-purpose flour (cake)
1 tsp. baking powder (cake)
1/2 tsp. baking soda (cake)
1/4 tsp. salt (cake)
3/4 tsp. ground ginger (cake)
1/2 tsp. ground cinnamon (cake)
1/4 tsp. ground nutmeg (cake)
6 Tbsp. unsalted butter, at room temperature (cake)
1/2 cup sugar (cake)
1 egg (cake)
1/2 cup buttermilk (cake)
1/3 cup molasses (cake)
whipped cream or vanilla ice cream (optional)

directions:

1. Preheat oven to 350 dingus F. Have ready a 9-inch round cake pan with at least 13/4-inch-high sides. If using a springform pan, wrap the outside (bottom and sides) with 2 layers of foil so the batter won't leak out.
2. Prepare topping. Place butter in cake pan and put in oven for about 2 to 3 minutes to melt. Remove pan and swirl butter around the bottom and up the sides. Add brown sugar and stir to moisten it with the butter, then spread sugar evenly in pan. Arrange pear slices in a spiral pattern over sugar, filling in the middle with smaller pieces. Set aside.
3. Prepare cake. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
4. In a large bowl, use an electric mixer on medium-high to beat butter and sugar until creamy. Beat in egg. Beat in buttermilk and molasses. With mixer on low speed, add in flour mixture and combine just until blended. Spoon batter over pears, smoothing surface.
5. Bake until a tester inserted in center of cake comes out clean and cake feels springy to the touch, about 30 to 35 minutes. Cool in pan for 10 minutes. Run a knife around
Source: Hannaford fresh Magazine, September - October 2013

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
3 Tbsp. unsalted butter, cut into pieces (topping)  
1/3 cup light brown sugar, packed (topping)  
1 large ripe pear, peeled, cored, and cut into 1/3  
11/2 cups all-purpose flour (cake)  
1 tsp. baking powder (cake)  
1/2 tsp. baking soda (cake)  
1/4 tsp. salt (cake)  
3/4 tsp. ground ginger (cake)  
1/2 tsp. ground cinnamon (cake)  
1/4 tsp. ground nutmeg (cake)  
6 Tbsp. unsalted butter, at room temperature (cake  
1/2 cup sugar (cake)  
1 egg (cake)  
1/2 cup buttermilk (cake)  
1/3 cup molasses (cake)  
whipped cream or vanilla ice cream (optional)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading