Upside-Down Pear Gingerbread Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
PEAR TOPPING
- 3 firm pears, peeled and cored and cut into 8 wedges (cut EACH pear into 8 wedges, you should have 24 wedges in all)
- 59.14 ml butter
- 177.44 ml light brown sugar
-
CAKE
- 591.47 ml flour
- 7.39 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml ginger powder
- 2.46 ml clove
- 1.23 ml salt
- 236.59 ml molasses (use a light coloured molasses)
- 236.59 ml boiling water
- 118.29 ml butter, softened
- 118.29 ml light brown sugar
- 1 large egg, lightly beaten
directions
- Melt butter in a skillet (the same sillet you will be making the cake in) over medium heat; reduce to low, then sprinkle brown sugar over the bottom of the skillet and cook WITHOUT stirring for 3 minutes (not all of the sugar will be melted).
- Then arrange the pear slices decoratively over the sugar and cook without touching for 2 minutes; remove from heat.
- To make the cake: set oven to 350 degrees, and set oven rack to middle position.
- Mix together flour, baking soda, cinnamon, ginger, cloves and salt in a bowl.
- Whisk together molasses and boiling water in a small bowll.
- Beat together butter, brown sugar and egg in a large bowl with an electric mixer at medium speed until creamy (about 2 minutes).
- Alternatley mix in flour mixture and molasses on low speed.
- Pour the batter over the pear topping in the skillet, spreading evenly (be careful not to disturb pears).
- Bake for about 40-50 minutes.
- Cool cake in skillet on a rack for 5 minutes.
- Run a thin knife around edge of skillet then invert a large plate with a "lip" over the skillet and press tightly together.
- Invert cake onto plate.
- Replace any pears that stick to skillet.
- Serve warm or room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I also found this recipe in a magazine long ago and kept it. I'm glad to see it here! I do double the spices, and typically use only 3/4 cup molasses. This recipe is delicious and beautiful to look at! I serve it with vanilla whipped cream. And I would recommend putting a sheet pan under it in the oven. It makes a very full pan!
-
I originally saw this recipe in a magazine years ago, and I make it all the time! Big favorite in my family. If you don't have a cast-iron skillet or don't fancy scraping cake bits off yours, a nonstick frying pan works beautifully. Just cover any plastic or otherwise non-ovenproof handle with a couple thicknesses of tinfoil to protect it in the oven.