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Gingerbread Pear Skillet Cake

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“This can be served as dessert or as a brunch dish in place of French toast.”
1hr 15mins

Ingredients Nutrition


  1. Toss sliced pears in the 2 tablespoons of flour and set aside.
  2. Melt the first 3 tablespoons of butter in a 9 inch cast iron skillet, over medium heat.
  3. Once butter is melted, sprinkle the brown sugar evenly over the butter, then fan the pear slices out over the brown sugar/butter mix.
  4. In a large bowl, combine the 1 cup of flour, sugar, baking powder, baking soda, salt, cinnamon and ginger together and mix well.
  5. Cut the 5 tablespoons butter into the flour mixture with a pastry blender until mixture becomes crumbly.
  6. Add the buttermilk and molasses and stir until just moistened but well blended.
  7. Spread batter over the pears leaving a 1 inch edge.
  8. Bake at 350 degrees for 45 minutes or until brown and bubbly.
  9. Cool in the pan on a wire rack for 30 minutes before serving.
  10. Serve warm (with ice cream, if desired).

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