Upside-Down Pear Gingerbread Cake

This tender upside-down gingerbread cake topped with pear slices makes a wonderful fall and winter dessert for the holidays.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 368 Calories

Ingredients

• 1 egg
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 cup hot water
• 1 cup molasses
• 2 teaspoons ground ginger
• nonstick cooking spray
• 1 (29 ounce) can pear halves, well drained
• 0.25 cup butter
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 2.5 cups all-purpose flour
• 0.5 cup white sugar
• 1.5 teaspoons baking soda
• 0.25 cup brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place 1/4 cup butter into a 10-inch springform pan, put it in the oven, and allow to melt for 1 to 2 minutes. Sprinkle brown sugar evenly over melted butter. Pat pear halves dry with paper towels and cut each half into 3 slices lengthwise. Arrange pear slices in a spiral pattern on top of brown sugar. Without disturbing arranged slices, spray the inside walls of the pan with cooking spray.

Step 3

Beat together white sugar and 1/2 cup butter in a second large bowl with an electric mixer until creamy; beat in egg, then mix in molasses. Mix flour mixture into molasses mixture, then stir in hot water. Pour batter over pear slices in the prepared springform pan.

Step 4

Bake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes. Cool completely in the pan before inverting onto a serving dish and removing the pan.

Step 5

Lightly mix flour, cinnamon, ginger, baking soda, cloves, and salt together in a large bowl until thoroughly combined. Set aside.