Upside down cake with mascarpone in the centre with walnut crumble on a cake stand

Pear Gingerbread Upside Down Cake with Maple Mascarpone

Name: Pear Gingerbread Upside Down Cake with Maple Mascarpone
Ingredients: 2 cups (500 mL) all-purpose flour; 1 tsp (5 mL) baking soda; 1 tsp (5 mL) each ground cinnamon and ground ginger; 1/4 tsp (1 mL) ground cloves; Pinch salt; 1/2 cup (125 mL) Ontario butter, softened; 2/3 cup (150 mL) packed light brown sugar; 1 egg; 3/4 cup (175 mL) fancy molasses; 3/4 cup (175 mL) hot water; 1/2 cup (125 mL) each local maple syrup and packed brown sugar; 3 tbsp (45 mL) butter; 1/3 cup (75 mL) chopped toasted pecans; 3 small ripe but firm Ontario Bartlett or Bosc pears; 1 cup (250 mL) Ontario mascarpone cheese, softened; 1/2 cup (125 mL) 35% whipping cream; 1/3 cup (75 mL) icing sugar; 2 tbsp (30 mL) maple syrup

Savour Ontario Kitchen Dec 09 2020

Inspired

1 hr 15 min

Serves 16

The first published mention of the ‘upside down cake’ technique traces back to the 1920s in America. The original cakes were baked in skillets on a stove or over a fire in times where ovens were less common kitchen features. The pan was lined with fruit and the cake batter was poured over top so that when the cake was released from the pan and flipped, the juices from the fruit would run into the cake and the fruit pieces would add flavour and decorative flair to the dessert.

This super moist, oven-baked cake is a beautiful homage to the traditional flavours and techniques that make the holidays come alive. Tender Ontario pears and maple mascarpone perfectly complement the deep, dark flavours of gingerbread for the perfect finish to a holiday meal.

Prep 30 MIN

Cook 45 MIN

Topping Ingredients

1/2 cup (125 mL) each local maple syrup and packed brown sugar Checkbox selected

3 tbsp (45 mL) butter Checkbox selected

1/3 cup (75 mL) chopped toasted pecans Checkbox selected

3 small ripe but firm Ontario Bartlett or Bosc pears Checkbox selected

Maple Mascarpone Ingredients

1 cup (250 mL) Ontario mascarpone cheese, softened Checkbox selected

1/2 cup (125 mL) 35% whipping cream Checkbox selected

1/3 cup (75 mL) icing sugar Checkbox selected

2 tbsp (30 mL) maple syrup Checkbox selected

Method

Step 1

Topping: In a small saucepan, heat maple syrup, brown sugar and butter over medium-high heat until beginning to bubble. Boil gently for 1 minute, stirring. Pour into buttered bundt pan. Sprinkle with pecans; set aside.

Step 2

Peel, quarter and core pears. Slice pears into 1/4 inch (5 mm) thick slices, lengthwise. Arrange pears into maple mixture in bottom of pan overlapping each other slightly; set aside. Preheat oven to 350℉ (180℃).

Step 3

In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt; set aside.

Step 4

In a large bowl, using an electric mixer, beat butter and sugar until fluffy. Beat in egg. Pour in molasses and beat until combined. Stir in half of the flour, all of the water; then remaining flour mixture until well incorporated. Pour batter carefully over top of pears, smoothing top. Bake for about 40 minutes or until tester inserted in centre comes out clean. Let cool in pan for 20 minutes before turning out onto cake platter. Let cool completely.

Step 5

Maple Mascarpone: Meanwhile, in a bowl, beat together mascarpone, cream, icing sugar and maple syrup until fluffy.

Step 6

Cut cake into wedges and serve with dollop of maple mascarpone.

Nutritional Information

One Serving 1/16 Recipe

Calories	380
Protein	4 g
Carbohydrates	52 g
Fat	17 g
Saturated Fat	10 g
Trans Fat	0.5 g
Cholesterol	40 mg
Sodium	170 mg
Fibre	2 g
Sugars	37 g

Top 5 Nutrients: Manganese ≥46%DV, Riboflavin ≥19%DV, Folate ≥12%DV, Thiamin ≥11%DV, Vitamin A 11%DV.

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