Upside-Down Gingerbread-Pear Torte

A perfect holiday season dessert with festive seasonal flavor and fresh pears from Markon.

• 1 box Spice cake mix
• ½ cup Katy’s Kitchen® AP flour
• ½ cup Katy’s Kitchen sugar
• ½ tsp. salt
• 1 tsp. Katy’s Kitchen ground cinnamon
• ¼ tsp. Katy’s Kitchen ground nutmeg
• 2 tsp. fresh grated ginger (or 1 tsp dried ginger)
• ¼ cup plain yogurt
• ½ cup Shamrock Farms^® Pumpkin Spice Eggnog (or Whole milk)
• ¼ cup molasses
• 2 Fair Medow eggs

• ¼ C canola oil
• 1/4 C dark corn syrup
• 1/4 C Katy’s Kitchen dark brown sugar
• 2 Markon First Crop® Pears, sliced into 1/2” thick wedges
• 1 tsp. vanilla extract
• 1/2 tsp. Katy’s Kitchen ground cinnamon

Prepare gingerbread batter

1. In the bowl of your mixer combine the boxed cake mix and dry ingredients: flour, sugar, salt, cinnamon, nutmeg, and grated ginger.
2. Whisk until thoroughly combined.
3. Add the yogurt, milk, molasses, and eggs.
4. Mix on medium speed, scraping the sides of the bowl as needed with a spatula, for about one minute or until completely combined. Set aide.
5. In small sauce pot, bring brown sugar and corn syrup to a simmer.
6. Add pears and remove from heat. Add vanilla extract
7. Pour sugar mixture into the bottom of a buttered 9” round baking pan. Fan the pears around pan as shown in the picture.
8. Pour gingerbread/spice cake mix over sugar/pear mixture and bake 325 for 1 hour.
9. Remove from oven once the cake is cooked thoroughly. Let cool completely before turning out.