How To Make Upside-Down Pear Gingerbread Cake
Gingerbread cake spiced with cloves, cinnamon, and ginger are topped with a juicy concoction of pears and sugar for an irresistible holiday dessert.
- 4firm medium pears
- ½cupunsalted butter
- ½cupdark brown sugar,or light brown sugar, packed
- ⅛tspground cinnamon
For Gingerbread Cake:
- 2cupsall purpose flour,spoon & leveled
- 1tspbaking soda
- 1½tspground ginger
- 1½tspground cinnamon
- ¼tspground cloves
- ¾cupdark molasses,or unsulphured molasses
- ¾cuphot water,about 100 degrees F
- ½cupunsalted butter,softened to room temperature
- ⅓cupdark brown sugar,or light brown sugar, packed
- 1largeegg,at room temperature
- 1tsppure vanilla extract
- whipped cream,or vanilla ice cream
Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into ⅛-inch thick slices.
Tightly layer the pears in the prepared pan. Set aside.
Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat.
Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together, pour evenly over pears.
Preheat oven to 350 degrees F.
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together. Set aside.
Whisk the molasses and hot water together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together for about 1 minute on high speed until smooth and creamy.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg and vanilla extract for about 1 minute on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
Turn the mixer off and add the dry ingredients and molasses/water. Turn the mixer on low and mix just until combined. The batter will be a little thick.
Carefully pour/spread batter on top of pears. Bake for around 35 to 45 minutes or until the cake is baked through.
Remove from the oven and allow to cool in the pan for 10 to 15 minutes, then invert cake onto a serving plate. Serve warm or at room temperature with whipped cream or ice cream.
Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.
- Calories: 353.34kcal
- Fat: 16.07g
- Saturated Fat: 9.91g
- Trans Fat: 0.62g
- Monounsaturated Fat: 4.21g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 51.11g
- Fiber: 2.64g
- Sugar: 31.44g
- Protein: 3.10g
- Cholesterol: 56.17mg
- Sodium: 173.79mg
- Calcium: 71.45mg
- Potassium: 428.62mg
- Iron: 2.30mg
- Vitamin A: 136.71µg
- Vitamin C: 2.57mg
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