- 3 tablespoons butter
- 1/3 cup packed dark brown sugar
- 2 medium Bosc pears, peeled and thinly sliced
- 1/2 cup 2% milk
- 1 tablespoon cider vinegar
- 1 large egg
- 1/2 cup packed dark brown sugar
- 1/3 cup molasses
- 1/4 cup butter, melted
- 1-1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Whipped cream, optional
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top.
- For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears.
- Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired. Yield: 8 servings.
Originally published as Upside-Down Pear Gingerbread Cake in Taste of Home November 2014, p71
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Reviewed Sep. 7, 2016
"This recipe is amazing! It's very easy to prepare, looks impressive, and tastes great! We raise our own pears, so I know I'll be making this recipe again and again!"