Gingered Pear Brown Butter Upside Down Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An upside-down cake with juicy pears and crystallized ginger baked under a brown butter and buttermilk cake with bourbon glaze. A sophisticated, elegant dessert with rich, caramelized fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- nonstick baking spray with flour
- 2 semi-firm Bosc pears (peeled, cored and cut into eighths)
- 2 tablespoons chopped crystallized ginger
- 1/2 cup browned butter (divided)
- 2 tablespoon bourbon (or water)
- 1/4 cup light brown sugar
- 1 pinch fine salt
- 1½ cups unbleached all-purpose flour (plus more for dusting pan)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla bean paste (or 1 bean scraped or 1 teaspoon vanilla extract)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 35m
- Sodium
- 288mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.