Breads

Sat-dinner: Upside-down Pear Gingerbread

Challah Bread Traditional Shabbat
svetlanabar / Pixabay

Ingredients & Directions


2 tb Butter, melted
1/2 c Packed brown sugar
2 Bartlet pears, or Bosc,
-peeled and sliced

CAKE
1 Egg
1/2 c Granulated sugar
1/2 c Butter milk
1/4 c Butter, melted
1/4 c Fancy molasses
1 1/4 c All-purpose flour
2 ts Ginger
1 ts Cinnamon
3/4 ts Baking soda
1 pn Ground nutmeg
1 pn Ground cloves

Spread butter in 8-inch round cake pan; sprinkle with sugar. Arrange
sliced pears, overlapping, in circle to cover pan.

Cake: In bowl, beat egg, sugar, buttermilk, butter and molasses. Stir
together flour, ginger, cinnamon, baking soda, nutmet and cloves;
stir into buttermilk mixture just until moistened. Pour over pears.

Bake in 375F 190C oven for 50-55 minutes or until tester inserted into
centre comes out clean. Let cool on rack for 15 minutes; invert on
platter.

Per Serving: about 315 calories, 4 g protein, 10 g fat, 54 g
carbohydrate

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread


Yields
8 Servings

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