Upside-Down Pear Gingerbread Cake Recipe

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.