Nothing says Christmas quite like gingerbread – you’ve got your cookies, houses, lattes, whoopie pies and of course, cake! In this recipe, warm-spiced gingerbread cake is topped with caramelized pears. This dessert smells and taste like the holidays. Now all you need is some spiked eggnog.
Pear Gingerbread Upside Down Cake
- 3 tablespoons unsalted butter
- ½ cup of light brown sugar
- 3 medium Bosc pears
- 1 stick of unsalted butter
- 1 cup of light brown sugar
- 2 eggs
- ½ cup of molasses
- 2 cups of all-purpose flour or gluten free flour blend
- 2 teaspoons of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of nutmeg
- ¼ teaspoon of ground cloves
- ½ teaspoon of salt
- 1 teaspoon baking soda
- 1 cup of water
- Pre-heat the oven to 350 degrees.
- Peel, core and cut 3 medium-size pears. Use a melon baller or small spoon to core out the center so it will look pretty when you layer them.
- Prep a 8 inch or 9 inch round cake pan by spraying it with non stick cooking spray and laying down a piece of parchment paper. Then place the 3 tablespoon of unsalted butter in the pan and pop it in the oven. Once the butter is almost fully melted, remove it from the oven and sprinkle a ½ cup of light brown sugar over the bottom. Arrange the pear slices in a circle, overlapping them slightly.
- Make the cake batter by sifting together the flour, salt, baking soda and spices (ginger, cinnamon, nutmeg, clove) in a bowl. Using a stand or hand mixer, cream together the unsalted butter and light brown sugar. Scrap down the bowl. Next, add in the molasses and eggs and mix again. Lastly, alternate adding the flour and water until fully combined. Pour the cake batter over the pears and pop into the oven.
- Bake for about 40 minutes. Let cool for at least 20 minutes before removing from the pan. Remove it easily by placing a cooling rack or plate over the top and flipping it over. If it doesn’t pop out immediately, give it a few forceful taps and it should come out. Serve with fresh whipped cream or vanilla ice cream.