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Upside-down Pear Cake with Ginger
(0)
Under an hour
Gurkerl Küche
Ein herrlich saftiger Kuchenklassiker, der durch das Stürzen seine ganze Pracht offenbart. Die Kombination aus süßen, karamellisierten Birnen und einer feinen Note von Ingwer macht diesen Kuchen zum perfekten Begleiter für gemütliche Nachmittage. Ein wahrer Genuss aus der Gurkerl-Küche!
Ingredients
Preparation method
Preheat the oven to 160 °C top/bottom heat. Grease a springform pan (Ø 26 cm) with butter, line with baking paper, lightly grease the paper as well, and sprinkle the bottom with 3 tbsp granulated sugar.
Peel and core the pears, then cut them into sixths. Arrange the pear wedges evenly on the bottom of the pan.
Cream the soft butter with the remaining sugar until fluffy, then beat in the eggs one by one. Mix flour, baking powder, and ground ginger, then fold into the mixture. Finally, add the milk and stir everything into a smooth batter. Pour the batter over the pears in the pan and smooth with a spatula.
Chef's tip
For this recipe, it's best to use ripe, soft pears (e.g., Williams Christ).
Vary the recipe seasonally with apples, apricots, or berries.
To perfectly fit the baking paper, trace the bottom of the pan onto the paper and cut it out. For the edge, cut a suitable strip.
Nutritional values
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