Imagine a dessert that combines the warm, spicy notes of gingerbread with the delicate sweetness of ripe pears, all nestled in a perfectly caramelized cake that will make your taste buds dance with joy! This Gingerbread Pear Upside Down Cake is not just a dessert—it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure deliciousness. Whether you're looking to impress your guests or treat yourself to a spectacular homemade treat, this recipe promises to be your new favorite autumn and winter indulgence.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe pears, sliced
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to prevent the cake from sticking.
- In a medium saucepan over medium heat, melt the 1/4 cup of butter. Once melted, add the 1/2 cup of brown sugar and stir until the mixture is smooth and begins to bubble. Remove from heat.
- Pour the butter and brown sugar mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange the sliced pears in a circular pattern over the brown sugar mixture in the cake pan. Set aside while you prepare the cake batter.
- In a large mixing bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt until well combined.
- In another bowl, combine the 1/2 cup of granulated sugar, 1/2 cup of molasses, and the 2 large eggs. Whisk until the mixture is smooth and well blended.
- Add the milk to the egg mixture and whisk until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the cake batter over the arranged pears in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, so the pears are on top.
- Allow the cake to cool for an additional 10-15 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tips
- Choose ripe but firm pears for the best texture and flavor. Bosc or Anjou pears work wonderfully in this recipe.
- Make sure all ingredients are at room temperature to ensure smooth mixing and even baking.
- When arranging pear slices, create a beautiful circular pattern for a stunning presentation when you flip the cake.
- Be careful not to overmix the batter—this can lead to a tough, dense cake. Mix just until ingredients are combined.
- Use a toothpick or cake tester to check doneness, ensuring it comes out clean from the center.
- Let the cake rest for 10 minutes after baking before inverting, which helps the caramel set and prevents sticking.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
