Pear Gingerbread Upside Down Cake
This pear gingerbread upside down cake is such a seasonal and flavorful treat! Sweet pears balance out the spicy gingerbread in the most delicious way.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup unsalted butter ((half a stick), melted)
- 1 cup light brown sugar, (firmly packed)
- 2 medium pears, (peeled, cored, and thinly sliced)
- 1/2 cup unsalted butter ((one stick), cut into small cubes)
- 1/2 cup boiling water
- 1/2 cup light brown sugar (firmly packed)
- 1/2 cup molasses
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 3/4 teaspoons ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- 1
Mist a 9-inch springform pan with non-stick spray.
- 2
In a small bowl, stir the melted butter and brown sugar together.
- 3
Spread the mixture in the bottom of the prepared pan.
- 4
Arrange pear slices over the caramel, in a starburst pattern.
- 5
Preheat the oven to 350 degrees F.
- 6
Place the butter in a medium mixing bowl, and pour the boiling water over it. Allow to stand, stirring occasionally, until the butter is melted.
- 7
Stir in the brown sugar, molasses, and egg until combined.
- 8
Add the flour, ginger, cinnamon, salt, baking powder, and baking soda, and stir together until incorporated.
- 9
Transfer the batter to the prepared pan, and bake for 40 to 50 minutes, or until a tester inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- 10
Cool for 10 to 20 minutes, then remove the sides of the springform and invert onto a serving platter.