Upside Down Pear-Gingerbread Cake – Can we talk for just a second about this pear/ginger combo? Holy cats it’s amazing! I saw this recipe while flipping through Simply in Season Made it. Loved it. Am going to make it again. The spices, the molasses, the warm pears. It’s like melt in your mouth delicious.
Try it and I suspect you’ll agree. Move over pumpkin spice everything. There’s a new flavor combo in town.
~Mavis
Upside Down Pear-Gingerbread Cake
Ingredients
1/4 cup brown sugar {DIY Brown Sugar Recipe}
2 tablespoons sugar
1 tablespoon unsalted butter
1 tablespoon water
2 ripe pears, peeled, cored and sliced
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup unsalted butter
1/2 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk {DIY Buttermilk Recipe}
Instructions
Preheat oven to 350
In an ovenproof bowl combine the first four ingredients and microwave until the butter melts. Stir and pour in a 9×13 pan.
Arrange sliced pears on top of brown sugar syrup mixture.
In a small bowl combine the flour, baking soda and spices and set aside.
In a mixing bowl beat together 1/3 cup butter, 1/2 cup brown sugar and the egg. Slowly stir in the flour mixture as well as the molasses and buttermilk.
Pour batter evenly over pears and bake for 30-35 minutes or until a toothpick in the center of the cake comes out clean.
Remove from the oven, cool for 5 minutes and then turn onto a platter.
Serve warm.
Cathy says
So, the whole 9×13 cake comes out with the turn over onto the platter? Is there anything magic that keeps it from sticking to the pan? I’m afraid I’d have a mess of 1/2 cake in the dish & 1/2 cake on the platter. That’s why I don’t make bundt cakes anymore. I have cake-flipping PTSD! 🙂
Mavis Butterfield says
Hi Cathy, I was actually worried about this as well and was SHOCKED when the cake plopped right onto the platter. It was amazing!
Susan says
I whipped this up this morning. It smells soooo good in here….and YES! it fell onto the platter in one piece and is gourmet gorgeous!! 🙂
Mavis Butterfield says
Now… if you can resist eating 3/4 of it on one day like I did…. 🙂
Susan says
After running to QFC for some Vanilla Bean Ice Cream, I DID eat my “fair” share (uh-hum) for lunch!!!! 🙂
Brought some over to my neighbors across the street, and saved some for DH.
Really, really delicious!!
Cathy says
Oh my! Now I HAVE to make this cake tomorrow. Thanks for the votes of confidence on the “flipping” issue!! Lol!!
Mavis Butterfield says
Go for it and report back!
Mavis Butterfield says
I need more pears. Seriously. I think I could eat this every day. It can be considered a breakfast food because it has fruit… right?
Cathy says
So…it plopped right out! A few stubborn pear slices stuck to the pan, but I gently placed them back with their buddies on the cake. It was delicious! Thanks for the recipe.
Mavis Butterfield says
I’m so glad you liked it Cathy! 🙂
Mary G says
Is the entire recipe exactly as it is in SinS? I have that cookbook, too, and use it regularly. Never noticed this one in there, though. Looks amazing. Thanks for sharing!
Mavis Butterfield says
Hi Mary, SIS uses a combination of whole wheat flour and regular flour in their recipe.
Laura Sava says
Dear Mavis, I cannot thank you enough for this delicious recipe!!!
We all loved it: my son, my husband…and I 😀
Lots of kisses from Romania!!!
Laura