Feeling Autumnal

Notice: rained on feet + maple stars:

:Skeleton leaves:

:Seasonal fruits:

:And yet more food:

This time a delicious upside-down pear and ginger cake adapted from two recipes - one from Cynthia and other from Leslie Mackie’s Macrina Bakery & Café Cookbook
(I've basically just halved the butter and reduced some sugar and golden syrup + sliced the pears because the cake holds together better + added more ginger because I do love my ginger!)

So here's my amended recipe:

3 Tbs unsalted butter, at room temperature
½ cup light brown sugar
1 ½ tsp ground cinnamon
4-5 medium to large ripe pears, cored, and quartered lengthwise and sliced thickly
(I like to keep the skins on)

250 g unsalted butter, at room temperature
1/2 cup light brown sugar
2 Tbs peeled, grated ginger
2Tbs ground ginger
3 large eggs
1/2 golden syrup
3 cups plain flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ cups buttermilk

Preheat moderate oven (170'c). Oil a 9-inch springform pan, and line the bottom with a circle of baking paper.

To make caramel, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared pan. Place the pears on top of the mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.

To make the batter, cut butter into pieces, and put them in a large mixing bowl. Add1/2 cup brown sugar, and cream the mixture until it is smooth and pale in color. Add grated ginger, and beat . Add the eggs one at a time, beating until each is fully incoproated. Then, slowly pour in golden syrup and beat to mix.

In a separatebowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.

Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a spatula until the dry ingredients are just absorbed. Do not overmix the batter. Pour and scrape the batter into the pear-lined pan. The pan will be nearly full.

Bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack.

Then turn upside down on a plate and gently release spring. And voila! Here it is;