Ciao Chow Linda

Upside Down Pear Gingerbread Cake

Recipe Type: dessert

Author: Sallysbakingaddiction.com via Ciao Chow Linda

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 9-12 servings

moist and flavorful upside down pear gingerbread cake

Ingredients

• TOPPING:

• 4 firm medium pears

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup packed light or dark brown sugar

• 1/8 tsp. ground cinnamon

• GINGERBREAD CAKE:

• 2 cups all purpose flour

• 1 tsp. baking soda

• 1 1/2 tsps. ground ginger

• 1 1/3 tsps. ground cinnamon

• 1/4 tsp. ground cloves

• 1/4 tsp. salt

• 3/4 cup unsulphured or dark molasses

• 3/4 cup hot water

• 1/2 cup (1 stick) unsalted butter, softened to room temperature

• 1/3 cup packed light or dark brown sugar

• 1 large egg, at room temperature

• 1 tsp. pure vanilla extract

• whipped cream, to serve (optional)

Instructions

1. Prepare the topping: Lightly grease a 9″ square or round baking pan (I used a cast iron skillet).

2. Peel, core and slice pears into thick slices.

3. Tightly layer the pears in the prepared pan. Set aside.

4. Whisking constantly, heat the butter, brown sugar and cinnamon together in a small saucepan over medium heat.

5. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar.

6. Once it comes together, pour evenly over pears.

7. Preheat oven to 350 degrees.

8. MAKE THE CAKE:

9. Whisk the flour, baking soda, ginger, cinnamon, cloves and slat together.

10. Set aside.

11. Whisk the molasses and hot water together. Set aside.

12. Beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute.

13. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

14. Beat in the egg and vanilla extract on high speed until combined, about 1 minute.

15. Scrape down the sides and up the bottom of the bowl as needed.

16. Turn the mixer off and add the dry ingredients and molasses/water.

17. Turn the mixer on low and mix just until combined.

18. The batter will be a little thick.

19. Carefully pour/spread batter on top of pears.

20. Bake for around 35-45 minutes or until the cake is baked through (I put a cookie sheet lined with aluminum foil on the rack below the cake to catch any butter/brown sugar that might spill out).

21. To test for doneness, insert a toothpick into the center of the cake.

22. If it comes out clean, it’s done.

23. If you notice the edges or top browning too quickly, tent the cake with aluminum foil.

24. Remove from the oven and allow to cool in the pan for 5-10 minutes, then invert onto a serving plate

25. Best served warm.