GINGERY PEAR UPSIDE DOWN CAKE

Ingredients:

CAKE:

1 ½ cups sifted cake flour

¾ tsp ground ginger

¾ tsp baking powder

¼ tsp baking soda

¾ tsp salt

3 large egg yolks

½ cup sour cream or plain yogurt

2 tsps grated orange zest

1 tsp vanilla extract

½ cup + 1 tbsp unsalted butter at room temperature

¾ cup sugar

½ cup chopped pecans or walnuts

TOPPING:

6 tbsps unsalted butter

¾ cup brown sugar, packed

½ tsp ground ginger

1 tsp grated orange zest

5 medium pears, peeled, halved and cored

½ cup chopped pecans or walnuts

Directions:

Serves 8. Preheat oven to 350F

Make the topping by melting the butter in a large ovenproof pan over medium heat. Stir in the brown sugar, ginger and orange zest and remove from heat. Arrange pears halves in the pan cut side up. Sprinkle chopped pecans in spaces between the pears.  Set aside.

Sift together the flour, ginger, baking powder , baking soda, and salt. Lightly whisk the egg yolks in a small bowl with the sour cream, vanilla and orange zest. Cream together the butter and sugar with an electric mixture until light and fluffy. Mix in the egg and flour mixtures alternately in thirds. Add the pecans and mix until thoroughly combined and spoon over the topping smoothing the batter as you go. Bake for about 50 minutes until nicely brown and a toothpick inserted in the middle comes out clean.

Immediately run a knife or metal spatula around the sides and invert onto a platter. Let rest for about 5 minutes then carefully remove the skillet. Cook for 10 to 15 more minutes. Serve in wedges with vanilla ice cream if desired.