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
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.
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you like this recipe, be sure to come back every Friday, where I
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Have you baked anything lately?
That is so gorgeous, deary, I probably wouldn't eat it because I cannot stand ginger, but I do ever so love pears even in cosmetics. We are currently under the tropical front from Africa, so it is 40C during the day and often still around 30C around midnight so it is not easy to sleep. But it should last for a week or so and then they say September should be fresh. Fingers crossed. I do not turn my oven for cakes, just for my weekend crackers and Tuesday morning flax seed buns.
ReplyDeleteIt's finally starting to cool down here. I am hoping the hellish days are behind us, but I feel like we'll have one more round of high temperatures before we are in consistent cool weather. I used to love summer heat, but the older I get, Alaska sounds more appealing than Florida.
DeleteThat recipe looks and sounds delicious! Baked pears are very good, though sort of unusual. The last thing I baked were homemade granola bars for Middle Child. I’m trying to not buy processed foods. At least it enables us to cutback on sugar and salt.
ReplyDeleteWe're also eliminating processed foods. My daughter has been getting really sick lately, so we're shifting to a more whole foods, less processed diet. We'll probably be cutting the gluten and dairy as well, though that may take a little longer to eliminate since the majority of our meals consist of one or the other.
DeleteI'm not much of a baker but I think it's funny we cook bacon and bake. Cookies
ReplyDeleteAdam
NEKORANDOM.COM
I never thought of that, but that is funny!
DeleteYum Pears!! This is a great looking recipe. We love pears and sometimes they taste even better when they are baked! Looks really good thanks for the recipe.
ReplyDeleteI do prefer them baked over their natural state, but agree that they are tasty either way!
DeleteSounds like a good go to indeed..for those that can bake and eat stuff lol
ReplyDeleteYou? Mention ready for fall? Never
You can't bake? The rugrats might have to teach you how
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteThanks for stopping by!
DeleteIt's too hot here to turn my oven on. lol But this looks really good.
ReplyDeleteI bet it is! I can't imagine how hot your summers get.
DeleteThat sliced piece, with the whipped cream on the side made me an instant believer. I've need had upside-down cake of any type but this one with pears looks phenomenal.
ReplyDeleteThank you so much, Rosey!
DeleteNot usually a big fan of ginger but I would try it for sure. Sounds like an interesting combination.
ReplyDeleteI'm usually not big on ginger in baking, but I thought it was subtle here so it all worked.
DeleteSo delicious :D
ReplyDeleteThank you!
ReplyDelete