Pear Upside Down Gingerbread Cake
Elevate your dessert table with this stunning Pear Upside Down Gingerbread Cake, a perfect blend of warm holiday spices and luscious caramelized pears. A rich molasses-spiked gingerbread batter, infused with ground ginger, cinnamon, and cloves, creates the ideal base for the sweet-tart elegance of ripe pear slices layered in a brown sugar glaze. Baked to golden perfection, this upside-down cake flips to reveal a glistening topping that's almost too beautiful to eat. Ready in just over an hour, it's an easy yet impressive dessert perfect for cozy gatherings, autumn celebrations, or any occasion calling for a touch of rustic charm. Serve it warm with a dollop of whipped cream or a drizzle of vanilla sauce for a show-stopping treat your guests won't forget.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 3 large ripe but firm pears
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon kosher salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup molasses
- 2 large eggs
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 6 tablespoons of butter over medium heat. Stir in the brown sugar and cook until dissolved and bubbling, about 2 minutes. Pour this mixture into the prepared cake pan and spread it evenly over the bottom.
Peel, core, and slice the pears into thin wedges. Arrange them in a circular pattern over the brown sugar mixture in the pan, slightly overlapping the slices.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream 1/2 cup of softened butter with the granulated sugar until light and fluffy, about 3 minutes.
Mix in the molasses until fully incorporated. Add the eggs, one at a time, beating well after each addition.
Gradually alternate adding the dry ingredient mixture and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined and smooth, being careful not to overmix.
Pour the batter over the pears in the cake pan and spread evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes.
Carefully run a knife around the edges of the pan to loosen the cake. Place a serving plate or platter over the pan and invert the cake onto the plate. Gently lift the pan to reveal the caramelized pear topping.
Let the cake cool for another 15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 51.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
