Upside-Down Pear Gingerbread Cake
The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. —Nancy Beckman, Helena, Montana
Ingredients
- 3 tablespoons butter
- 1/3 cup packed dark brown sugar
- 2 medium Bosc pears, peeled and thinly sliced
- CAKE:
- 1/2 cup 2% milk
- 1 tablespoon cider vinegar
- 1 large egg, room temperature
- 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
Reviews
I used coconut butter instead of butter, coconut sugar, carob molasses and sorghum flour instead of all purpose flour, to make a gluten free version of this recipe and it was a huge success! Not too sweet and super moist cake It can definitely be made a day ahead but we enjoyed it a la mode, warm with coconut cream on the side! This recipe is definitely a keeper!
I haven't made this yet...can it be made ahead..like a few days ahead? Thanks
I have made this multiple times and it has always been a hit. I have also substituted the pears for peaches with an equally amazing result. This is a lip smacking, mind boggling, mouthful of YUMMMMMIINNNEEESSSS! Will keep this one close at hand for fall and winter entertaining.
It's a keeper! Stayed moist for days. Very yummy brown sugar mixture with the pears. I loved the moleasses flavor with the spices
I've been a huge fan of gingerbread ever since I was a little girl. When I saw this recipe, I knew I had to try it. It turned out so well I had to make another for the following evening. Moist, caramely and with all the flavors of gingerbread, I'm hooked on this dessert. It's even great for breakfast, if you have any leftover.
The gingerbread pear cake was so easy to make, and it was moist and delicious (even the little bit that remained the next day). My husband loved it! It was especially good while warm, served with fresh whipped cream. I used a convection oven, and only had to bake it for about 20-25 minutes. This recipe is definitely a winner, one of the best I've ever tried, and I'll be making it again in the future.
This cake came out perfectly. I did everything as written, except used whole milk. I thought the pears I used were medium sized but there was a lot more pear on top than what the image shows (which wasn't a problem because it was YUMMY). I did have a small issue with the baking though. I baked it for about 20 min (my oven runs a bit hot), and it was still VERY jiggly. I put it back in for an additional 5. After that the middle was still a bit gooey, so I poked some holes in the middle with a fork and I covered it with aluminum foil, then baked it for an additional 5 min. It came out PERFECT. The pear wasn't overpowering at all, and complemented the gingerbread really well. The cake itself wasn't overly spicy either. It was so pretty and so yummy, even my extremely picky 4 year old ate some. I'll be making this again.
Only thing wrong with this recipe is that it only makes one cake. Seriously, best gingerbread I ever tasted. Perfect as is and I liked it better without the whipped cream. Really tasted the butter then. I used red pears with peel on for color. Made me look good! Definate keeper and repeater.
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!