Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream
(Recipe by Rebecca Rather from the cookbook The Pastry Queen Christmas- a good cookbook, by the way, with a variety of dishes, not just desserts!)
This is the perfect Thanksgiving, or anytime Autumn cake! I hope you try it for your Thanksgiving breakfast this year, or perhaps as a simple (but delightful) dessert after your Thanksgiving meal! It is one of my favorite cakes now! If you love pears, or ginger, or just coffee cakes in general, you will enjoy this treat.
Rebecca Rather says: ''Before you start this cake, make sure you have the proper pan. You'll need a 9-or-10-inch cake pan with sides that are at least 2 inches tall. (Most standard 9-inch cake pans have 1-inch sides, which will leave you with overflowing batter.)(Our family used a ceramic dish which was about 9-inch square, and taller than 2 inches! Worked well) ....This cake is surprisingly easy to make (Yes, indeed- I was able to whip it up the morning of our Mum's Birthday, without any trouble at all!) ......Best warm from the oven, it will still taste good at room temperature. (we found this true, too!) It retains its peak flavour and texture througout the day it's made.''