Menu Inspiration

Upside-Down Gingerbread-Pear Torte

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


Cake Batter

  • 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

Pear Syrup

  • 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.

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