Upside-Down Pear Gingerbread

Name: Upside-Down Pear Gingerbread
Ingredients: 1 Tbsp (15 mL) butter; ⅓ cup (80 mL) packed brown sugar; 2 Tbsp (30 mL) honey; 1 tsp (5 mL) baking soda; ½ tsp (2.5 mL) ground cinnamon; ¼ tsp (1 mL) ground allspice (optional); ¼ tsp (1 mL) salt; ¼ cup (60 mL) molasses; 1 Tbsp (15 mL) grated fresh ginger, or 1 tsp (5 mL) ground ginger; 1 Tbsp (15 mL) grated fresh ginger, or 1 tsp (5 mL) ground ginger; ¾ cup (185 mL) all-purpose flour; 1 large egg; ¼ cup (60 mL) buttermilk or sour milk; ¼ cup (60 mL) buttermilk or sour milk; ½ cup (125 mL) rinsed and drained canned white beans; 1 or 2 firm but ripe pears or tart apples, peeled and sliced thinly; 1 or 2 firm but ripe pears or tart apples, peeled and sliced thinly; ¼ cup (60 mL) butter; ½ cup (125 mL) packed brown sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Pears and ginger were made for each other—add a sweetly moist cake and all you need is a scoop of vanilla ice cream or barely sweetened whipped cream. Or you can side it with yogurt and call it breakfast—yahoo!

Ingredients

Topping

1 Tbsp (15 mL) butter
2 Tbsp (30

Breakfast
Cake
Vegetarian

Method

Preheat the oven to 350°F and spray an 8- or 9-inch round cake pan with non-stick cooking spray.

To make the topping: Combine the butter, honey, and brown sugar in a small saucepan over medium heat and stir until smooth. Spread evenly over the bottom of the cake pan, the