WARNING: this post sharing a Pear Ginger Upside Down Cake with Becel recipe will make you hungry. Guest-worthy (yet so easy). And did you know – you can use Becel margarine 1:1 to replace butter in any recipe? True.
Aside: I became an honest-to-goodness Becel convert with their BECEL ANYTHING GOES COOKIE DOUGH RECIPE – which is fool proof (and seriously GOOD). I have made those Anything Goes cookies over and over with my kids.
Pear Ginger Upside Down Cake with Becel
Preheat oven to 375F
- 3 medium pears (peeled and sliced)
- 2 tbsp lemon juice
- 1 tbsp + 1/2 cup Becel Original margarine (divide it up)
- 2 tbsp plus 1/2 cup sugar (divide it up)
- 1/4 cup silvered almonds (omit for a nut-free option)
- 2 eggs
- 1 tbsp grated lemon peel
- 1 cup all purpose flour
- tsp baking powder
- 1/4 tsp salt
- 2 tsp 2% milk
- 1/4 cup finely chopped candied ginger
- Toss pears with lemon juice. Drain. Reserve juice.
- Grate 9 in springform pan with 1 tbsp Becel Original margarine. Then sprinkle with 2 tbs sugar and almonds. Arrange pears in circle in bottom of springform pan. Set aside.
- Beat remaining 1/2 cup Becel Original margarine with remaining sugar in large mixing bowl. Add eggs, lemon peel and reserved juice. Set aside.
- Combine flour, baking powder, and salt in another bowl. Sitr in 1/2 of the flour mixture into the batter – mix well. Stir in milk and remaining flour mixture. Fold in candied ginger. Spoon batter evenly oven pears.
- Bake for 30 minutes (until golden brown). Let stand 5 minutes out of oven. Invert serving plate over pan and turn out cake. Serve at room temperature.
Becel, Canada’s leading margarine brand, is now available with simpler ingredients, made from blends of plant and seed oils like Canadian canola oil and sunflower oil. Becel Original, Becel Buttery Taste (my favourite), Becel with Olive Oil and Becel Vegan are now free from artificial preservatives, flavours and colours.
You need to think beyond toast when it comes to using margarine in your mealtime preparation. Just look at these recipes developed by Michelin-star Celebrity Chef Graham Elliot (who I met last night – fun master chef!).
Garlic and Thyme Basted Strip Steak with Wild Mushrooms and Margarine-Laced Whipped Potatoes – this is so tasty! I could go for some right now.
Anything with walnuts has my attention.
Dark Chocolate Banana Bread recipe with Becel…I’m going to hunt down this recipe because it looks SO GOOD.
To help Canadians experience the origins of margarine blended from plant and seed oils you are welcome to attend Blend Bar by Becel (until March 20 at Loblaws Maple Leaf Gardens – 60 Carlton Street, Toronto) – an interactive showcase demonstrating how soft, non-hydrogenated margarine is made. Partnering with Michelin-Star Master Chef Graham Elliot and Canadian healthy lifestyle expert Rose Reisman (who is a gem), Becel uncovers a culinary experience; bringing to life how the process of blending is an integral step in creating great-tasting, high-quality margarine to incorporate into your daily mealtime preparation.
This post is brought to you by Becel Canada. The opinions expressed herein are those of the author.