About a week ago Kenny had a birthday, and I decided the day before that I wanted to make him a cake. I rarely make cake, but when I do it’s often a sheet cake with icing, very simple and very birthday. This time though, I decided to make something different: ginger pear upside-down cake.
This was my first upside-down cake, and putting it together it was an easy process. First, make a buttery sugar syrup on the stove. While that cooks, cut up some fruit. When the syrup finishes, pour it into a pan prepared with wax paper, and spread with a spatula so there is an even layer of buttery, sugary coating. Top with fruit. Then cover the mixture with cake batter and bake, just like you would a normal cake.
In theory (because again, I’ve only made one upside-down cake), what I like best about this cake is its versatility.
You cake use almost any fruit – apples, pears, strawberries, peaches, or the traditional pineapple – which means this is a perfectly seasonal dessert.
My guess is that you can use almost any kind of cake too, from regular yellow cake and chocolate cake to this gingerbread cake. The adventurous can even try sweet pepper upside down cake with saffron and cinnamon caramel sauce. (This cake sounds fun. Now I kind of wish I had seen this recipe before making the pear version.)
I liked this cake, but I have to be honest: I missed the icing. Because really, what is birthday cake without icing?
So next time, I’ll try drizzling the finished cake with lemon icing (powdered sugar, lemon juice, and lemon zest whisked together to a pourable consistency) to give it a lovely bright and sweet punch.
Ginger Pear Upside-Down Cake
First, butter, brown sugar, and cinnamon are melted together in a sauce pan until the sugar dissolves.
When the sauce is ready, it is spread in the bottom of a pan and topped with fruit. Cake batter is poured over the entire mixture.
Finally, the cake is baked. The recipe says to use a 9-inch springform pan, but I only had a 13×9-inch pan. That may be why my cake turned out like this:
Lovely, right? I guess that’s why the recipe recommends using a pan with sides that release. But at least the cake tasted the same!
What about you – have you ever made upside down cake? What’s your favorite fruit/cake combination?