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Upside-Down Pear Gingerbread Cake

A delightful blend of sweet, spiced gingerbread and juicy, caramelized pears, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pears
  • 4 medium firm medium pears Use ripe, juicy pears that will become tender and fragrant as they bake.
For the cake
  • 1/2 cup unsalted butter Adds richness and depth of flavor to your cake.
  • 1/2 cup packed light or dark brown sugar Infuses a warm caramel note and moisture.
  • 1/8 teaspoon ground cinnamon Enhances the warmth of the cake and complements the pears beautifully.
  • 2 cups all-purpose flour Provides the structure your cake needs to rise perfectly.
  • 1 teaspoon baking soda Acts as a leavening agent to ensure a light and fluffy texture.
  • 1 and 1/2 teaspoons ground ginger Adds a spicy kick that blends wonderfully with the sweetness of the pears.
  • 1 and 1/2 teaspoons ground cinnamon Brings in more warm spice flavor to enhance the ginger and balance the sweetness.
  • 1/4 teaspoon ground cloves Offers an aromatic earthy note that adds complexity to the flavor profile.
  • 1/4 teaspoon salt Balances the sweetness and enhances all flavors.
  • 3/4 cup unsulphured or dark molasses Provides a rich, deep sweetness and a distinct flavor.
  • 3/4 cup hot water Helps to dissolve the molasses, making it easier to incorporate into the batter.
  • 1/2 cup unsalted butter, softened to room temperature Ensures smooth blending in your batter.
  • 1/3 cup packed light or dark brown sugar Adds extra moisture and caramel undertones to the cake.
  • 1 large egg, at room temperature Binds the ingredients and contributes to the cake’s tenderness.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor with its sweet and floral notes.

Method
 

Preparation
  1. Lightly grease a 9-inch square baking pan to ensure an easy release after baking.
  2. Peel, core, and slice the pears into 1/8-inch thick slices. Arrange the slices tightly in the prepared pan.
  3. In a small saucepan over medium heat, whisk together the butter, brown sugar, and ground cinnamon until smooth and melted.
  4. Pour the caramel mixture evenly over the arranged pears.
  5. Preheat your oven to 350°F (177°C).
  6. In a separate bowl, whisk together the flour, baking soda, ginger, additional cinnamon, cloves, and salt.
  7. Whisk the molasses and hot water until smooth in another bowl.
  8. In a mixing bowl, beat the softened butter and brown sugar until creamy and smooth.
  9. Mix in the egg and vanilla extract until well combined.
  10. Gradually add the dry ingredients and molasses/water mixture. Mix on low until just combined.
  11. Spread the batter evenly over the pears.
Baking
  1. Bake for approximately 35-45 minutes or until a toothpick inserted comes out clean.
  2. Cool in the pan for 10-15 minutes before inverting onto a serving plate.
Serving
  1. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

Notes

Store leftovers tightly covered in the refrigerator for up to five days or freeze for up to three months. Consider folding in nuts or using different fruits for variations.