“This cake is a nice change from the usual pumpkin pie or plain gingerbread. It is also an attractive dessert to bring to a family dinner or any get-together, really. I found this recipe online, and it said it was originally taken from Sunset magazine. Update: After storing leftovers in the fridge, the cake texture becomes really dense. I am not sure if it NEEDS to be stored in the fridge, but this cake is best eaten on the day it is made (in our [my husband's and my] opinion).”

Ingredients Nutrition


  1. First, prepare the pan. Lightly spray a 9-inch springform pan with cooking spray, Line the pan with a 10-inch round of cooking parchment, pressing into the bottom and about 1/2 inch up the sides.
  2. Cut 2 tablespoons of butter into about 1/4-inch chunks and drop evenly over the parchment in the pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.
  3. Peel the pears and cut in half, lengthwise. Then, slicing perpendicular to the cut edge, cut lengthwise into 1/2-inch-thick slices. With a paring knife, cut the core from each slice. Arrange the slices flat, in a single layer, over the sugar mixture in the pan, trimming pieces as needed to fit.
  4. In a small bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice.
  5. In another bowl, with an electric mixer on medium-high speed, beat the remaining 1/2 cup butter and 1 cup brown sugar until well blended.
  6. Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses.
  7. Preheat the oven to 325 degrees F.
  8. Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.
  9. Bake at 325 degrees F until a toothpick inserted in the center (but not in the fruit) comes out clean, about 1 hour and 35 to 40 minutes (cake center may settle slightly).
  10. Let the cake cool in the pan on a wire rack for about 20 minutes.
  11. Remove the pan sides. Place a platter over the cake, then, holding the two together, turn both over, so the cake is right-side up. Carefully remove pan bottom and parchment. Serve warm.

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