Gingerbread & Pear Upside-Down Cakes

Gingerbread & Pear Upside-Down Cakes

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From: Diabetic Living Magazine, Winter 2020

Round pear slices make whimsical toppers for this cheerful mini cake recipe.

Ingredients 15 servings

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Original recipe yields 15 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons unsalted butter, cut into 15 pieces
  • 2 tablespoons pure maple syrup
  • 2 firm Anjou pears, sliced crosswise ¼ inch thick
  • 1½ cups whole-wheat pastry flour
  • ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon, plus more for garnish
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ½ cup packed brown sugar
  • ½ cup boiling water
  • ⅓ cup molasses
  • ½ teaspoon baking soda
  • 2 large eggs, lightly beaten
  • ⅓ cup canola oil


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat 15 standard muffin cups with cooking spray.
  2. Place a piece of butter and a scant ½ tsp. maple syrup in the bottom of each muffin cup. Use a 2½-inch cookie cutter to trim pear slices into 15 rounds. (Keep the seeds in to prevent batter from seeping through.) Place 1 round in each cup.
  3. Whisk flour, baking powder, ginger, cinnamon, nutmeg, salt, and cloves in a medium bowl.
  4. Whisk brown sugar, boiling water, molasses, and baking soda in a large bowl until foamy. Whisk in eggs and oil. Add the flour mixture in 3 additions, whisking after each until incorporated.
  5. Divide the batter among the muffin cups, using about ¼ cup batter for each. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.
  6. Let the cakes cool in the pans for 5 minutes. Run an offset spatula around the edges, place a wire rack on top of the pans, and invert to unmold them. Garnish with cinnamon, if desired.
  • Sugar Substitute: We do not recommend one for this recipe.
  • Equipment: 2 standard muffin tins, 2½-inch cookie cutter

Nutrition information

  • Serving size: 1 cake
  • Per serving: 208 calories; 7 g fat(2 g sat); 3 g fiber; 33 g carbohydrates; 3 g protein; 5 mcg folate; 29 mg cholesterol; 17 g sugars; 90 IU vitamin A; 1 mg vitamin C; 46 mg calcium; 1 mg iron; 112 mg sodium; 227 mg potassium
  • Carbohydrate Servings: 2

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