Upside Down Pear Gingerbread Cake
Dive into the warm, spiced goodness of this Upside Down Pear Gingerbread Cake, where caramelized pears meet the rich, molasses-laden flavors of classic gingerbread. Perfectly ripened pears are thinly sliced and layered atop a buttery brown sugar caramel, creating a stunningly glossy crown once the cake is flipped. The tender, spiced cake below is infused with ginger, cinnamon, and nutmeg, making every bite an explosion of cozy flavors. With a prep time of just 20 minutes, this elegant yet easy dessert is ideal for festive gatherings or as a comforting treat on chilly evenings. Serve it warm for a show-stopping dessert that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 3 medium Pears
- 4 tablespoons Unsalted butter (for topping)
- 0.5 cup Brown sugar (for topping)
- 1.75 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Baking soda
- 0.5 cup Unsalted butter (for cake)
- 0.5 cup Brown sugar (for cake)
- 0.5 cup Molasses
- 1 large Egg
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Peel, core, and thinly slice the pears. Set them aside.
In a small saucepan over medium heat, melt 4 tablespoons of butter and stir in 1/2 cup brown sugar until smooth. Pour this mixture into the prepared cake pan, spreading it evenly. Arrange the pear slices decoratively over the caramel mixture.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, salt, and baking soda. Set aside.
In a large bowl, beat 1/2 cup of butter and 1/2 cup of brown sugar until light and fluffy. Add the molasses and mix until well combined.
Beat in the egg, followed by the vanilla extract.
Add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Carefully spread the batter over the pears in the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then invert the cake onto a serving plate. Peel off the parchment paper.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 608.5 g | 221% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 414.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 893 mg | 69% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3884 mg | 83% | |
*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.
