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.
Servings: 10 servings
Calories: 392kcal
Ingredients
For the caramel pear topping
- 1/4 cup unsalted butter (half a stick), melted
- 1 cup light brown sugar, firmly packed
- 2 medium pears, peeled, cored, and thinly sliced
For the gingerbread cake
- 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
To make the caramel pear topping:
- Mist a 9-inch springform pan with non-stick spray.
- In a small bowl, stir the melted butter and brown sugar together.
- Spread the mixture in the bottom of the prepared pan.
- Arrange pear slices over the caramel, in a starburst pattern.
To make the gingerbread cake:
- Preheat the oven to 350 degrees F.
- 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.
- Stir in the brown sugar, molasses, and egg until combined.
- Add the flour, ginger, cinnamon, salt, baking powder, and baking soda, and stir together until incorporated.
- 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.
- Cool for 10 to 20 minutes, then remove the sides of the springform and invert onto a serving platter.
Notes
Recipe inspired by the Upside-Down Pear Gingerbread Cake with Beer-Braised Pears, from Oxmoor House's The Southern Cake Book.
Gingerbread cake (barely) adapted from Epicurious.
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Nutrition
Calories: 392kcal | Carbohydrates: 65g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 254mg | Potassium: 378mg | Fiber: 1g | Sugar: 48g | Vitamin A: 460IU | Vitamin C: 1.6mg | Calcium: 87mg | Iron: 2.1mg