Upside Down Pear Gingerbread
Richly spiced and irresistibly aromatic, Upside Down Pear Gingerbread is the perfect dessert for cozy gatherings or holiday celebrations. This stunning treat features tender, ripe pears caramelized in a buttery brown sugar sauce, all crowned by a warm, molasses-laden gingerbread cake infused with the comforting flavors of cinnamon, nutmeg, and ginger. As the cake bakes, the pears and caramel meld into a luxurious topping that glistens beautifully when flipped onto a serving plate. With just 20 minutes of prep time, this show-stopping dessert is surprisingly easy to make and decadent when served warm with whipped cream or a sprinkle of powdered sugar. Perfect for fall and winter, this pear gingerbread recipe will fill your home with the comforting aroma of spices and make any occasion feel special.
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Recipe Information
Ingredients
- 3 whole (medium-sized) ripe pears
- 10 tablespoons (divided) unsalted butter
- 0.5 cup light brown sugar
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup molasses
- 0.25 cup granulated sugar
- 1 whole large egg
- 0.75 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
Peel, core, and slice the pears into thin wedges.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until it forms a smooth caramel, about 2-3 minutes.
Pour the caramel into the prepared cake pan, spreading it evenly. Arrange the pear slices on top of the caramel in a decorative pattern. Set aside.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt.
In a large bowl, cream together the remaining 6 tablespoons of butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg and beat until fully incorporated. Then stir in the molasses and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.
Pour the batter evenly over the pears in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Serve warm or at room temperature. Optionally, garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 41.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 458 mg | 10% | |
*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.
