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5 from 1 vote

Ginger-Pear Upside-Down Cake with Lime Zest

Just 190 calories per serving, 5g total fat (1g saturated fat). 20g sugar (part of this is amount is natural sugar from the pears). Pears provide soluble fiber and vitamin C while ginger is great for digestion. But you won’t be thinking about any of that while enjoying the warm, spicy richness of this cake.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 10
Calories: 205kcal
Author: Good Dinner Mom

Ingredients

  • 2 tablespoons Dark Brown Sugar You may increase this amount if you want the glaze even more intense
  • 3 firm-ripe Bartlett or Anjou Pears
  • 1 1/4 cups cake flour
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly grated ginger and juice
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3 tablespoons light olive oil
  • 3/4 cup granulated sugar
  • Lime Zest from one Lime grated
  • 1 teaspoon coconut extract
  • 1 large Egg plus 1 large Egg White
  • 3/4 cup Buttermilk

Instructions

  • Preheat oven to 350 degrees F. Spray 9-inch round nonstick cake pan with nonstick cooking spray. Sprinkle brown sugar over bottom, coating evenly.
  • Peel, core, and halve pears. Slice pears crossswise into 1/3-inch-thick slices. Evenly spread pears in pan, covering bottom of pan.
  • Grate teaspoon (or more, to liking) of fresh ginger and sprinkle evenly over pears, letting juice drip onto pears, as well.
  • In medium bowl, mix together flour, ground ginger, baking powder, baking soda, and salt. Set aside.
  • In large bowl, using electric mixter, beat together oil, sugar, lime zest, and coconut extract. Beat in whole egg and egg white until thick.
  • Now, turn off mixer and using a spatula, alternately fold flour mixture and buttermilk into egg mixture, until just blended.
  • Pour batter over pears, smoothing top to cover pears completely. For more fruit with every slice, leave out about 3/4 cup of the batter. Bake until a toothpick inserted in center comes out nearly clean, about 30-35 minutes. Transfer to a wire rack. Let cake cool in pan on rack for 8-10 minutes, then carefully run a knife around cake to loosen. Invert cake onto a platter. Let cool slightly before slicing.

Nutrition

Calories: 205kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 107mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 45IU | Vitamin C: 2.3mg | Calcium: 43mg | Iron: 0.3mg