Ingredients
-
1 lb pear
-
2 tablespoons fresh ginger, peeled, grated, divided
-
1 tablespoon lemon juice
-
cooking spray
-
2 tablespoons sugar
-
1/2 cup brown sugar
-
1/4 cup butter, softened
-
1/2 cup low-fat buttermilk
-
1/4 cup molasses
-
1 cup flour
-
1 teaspoon baking soda
-
1/2 teaspoon cinnamon
-
1/4 teaspoon salt
-
1/4 teaspoon dry mustard
-
1/4 teaspoon clove
-
1/4 teaspoon nutmeg
-
1 teaspoon powdered sugar
-
-
mint leaf
-
1 large egg
Instructions
- Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
- Combine 1 Tbls ginger, lemon juice, and pear slices.
- Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
- Arrange pears in bottom of pan in a circular pattern.
- Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
- Beat in egg.
- Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
- Combine flour and remaining ingredients EXCEPT powdered sugar.
- Add flour mixture to batter; stir until well blended.
- Pour over pears.
- Bake 40 minutes or until cake springs back when touched lightly in center.
- Cool in pan 20 minutes on wire rack.
- Sprinkle a serving plate with powdered sugar.
- Invert cake onto serving plate.
- When completely cool, garnish with mint leaves and raspberries.