Courtesy of Moosewood Hollow

2 Servings

INGREDIENTS:

TOPPING
5 Tbsp butter
1⁄3 c light brown sugar
1⁄4 c Maple Syrup
3 ripe pears, peeled, cored, sliced lengthwise
1⁄4 c crystallized ginger, chopped

CAKE
1-1⁄2 c all-purpose flour, sifted
1-1⁄2 tsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp salt
1⁄3 c butter
1⁄2 c granulated sugar
1⁄2 c Maple Syrup
2 eggs
1⁄2 tsp vanilla
1⁄3 cup milk

DIRECTIONS:

Preheat oven to 325°F.

Melt butter in oven proof skillet. Add brown sugar and Sweet Ginger Syrup. Bring to boil, stirring
frequently. Add pear slices, cook in sugar syrup for 3-5 minutes, being careful not to tear pear slices.

Remove from heat and arrange pears in pinwheel design. Sprinkle crystallized ginger evenly over pears.

Sift together flour, baking powder, baking soda and salt. In large bowl beat butter and sugar until creamy. Add Sweet Ginger and vanilla, beat until smooth.

Add eggs, beating after each addition. Alternately add flour mixture and milk to butter, beating
slowly after each addition. Spoon batter over pear mixture.

Bake for 40-45 minutes. Cool on wire rack for approximately 5 minutes. Serve cake inverted in the traditional upside down cake presentation.