Upside-Down Pear Gingerbread Cake
Ingredients
Topping
-
4
medium
firm pears
-
½
cup
unsalted butter
-
½
cup
packed light or dark brown sugar
-
⅛
teaspoon
ground cinnamon
Gingerbread Cake
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1½
teaspoons
ground ginger
-
1½
teaspoons
ground cinnamon
-
¼
teaspoon
ground cloves
-
¼
teaspoon
salt
-
¾
cup
unsulphured or dark molasses
-
¾
cup
hot water
-
½
cup
unsalted butter, softened
-
⅓
cup
packed light or dark brown sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
to serve
whipped cream or vanilla ice cream
Instructions
- Prepare the topping by greasing a 9-inch square baking pan, peeling and slicing the pears, and layering them in the pan.
- In a saucepan, melt butter, brown sugar, and cinnamon over medium heat, whisking until combined, then pour over the pears.
- Preheat the oven to 350°F (177°C).
- For the cake, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- In another bowl, mix molasses and hot water together.
- Beat the softened butter and brown sugar until creamy, then add the egg and vanilla, mixing well.
- Combine the dry ingredients and molasses mixture with the butter mixture, mixing until just combined.
- Spread the batter over the pears in the pan and bake for 35-45 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a serving plate.
- Serve warm with whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
9-12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
40mg
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