Spiced Pear Upside-Down Cake Recipe

Spiced Pear Upside-Down Cake Recipe photo by Taste of Home

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The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside-down cake. Leftovers—if there are any—taste great with coffee or tea the next day. —Lisa Varner Charleston, South Carolina

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Spiced Pear Upside-Down Cake Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 9 Servings

25 35 60

Ingredients

1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 egg
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Ice cream, optional

Directions

Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired. Yield: 9 servings.

Nutritional Facts 1 piece equals 419 calories, 25 g fat (13 g saturated fat), 77 mg cholesterol, 347 mg sodium, 47 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Spiced Pear Upside-Down Cake in Taste of Home February/March 2011, p33

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Spiced Pear Upside-Down Cake

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Reviewed on Jan. 30, 2011 by ElaineVV

I think the molasses and ginger combination is a bit strong. If I were to make it again I would definitely change the spices.

Reviewed on Jan. 29, 2011 by delowenstein

I made two cakes today-I substituted apples for the pears! This recipe is a KEEPER and I plan to use it as much as possible! I admit that I did make some minor changes to the recipe-I used 2 cups all-purpose flour and I greased and floured the pans to allow for easier removal of the cakes! Lisa Varner, THANK YOU for submitting this recipe! I LOVE IT! Dawn E. Lowenstein

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