Recipe by blondiegreen
"Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast."
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2 1/2 cups
1 1/2 teaspoons
1 (29 ounce) can
pear halves, well drained
I have to disagree with other reviewers. We all thought this was excellent. The spicy flavour was fantastic with the juicyness of the pears. I made 0 changes to this. Served it with whipped cream infused with pear juice. One suggestion-don't do this in a springform pan, it will leak and make a mess of your oven!
This cake was ok. The pear and brown sugar topping was really good, but the cake itself was lacking in flavor and a bit dry.
If you don't like the flavor of molasses and gingerbread A LOT, don't make this. It's a pretty cake, but it didn't hold together too well once it came out of the springform pan. If I were to make this again, I think I'd try cutting back a bit on the molasses.
I have never reviewed on this site, but I felt compelled to after trying this recipe. The flavor is wonderful! My cake came out moist, not dry at all. This was also very easy with very little clean up. I did use a regular round cake pan (the caramel will probably leak with a springfoam), and I lined the bottom with parchment paper so that the glaze didn't stick. I couldn't appreciate the pear flavor as much as I would have liked, so next time I will use fresh instead of canned. This will be a staple cake for the holidays! Thanks for posting.
Unlike the first 2 reviews our family loved this recipe. My husband said it was the best he has ever had. The only thing I changed up is I didn't use the cloves as we r not fans and instead used allspice and 2 tablespoons of purée ginger. Served with whip cream and was fantastic. Great recipe. Thanks
Delish! Followed the recipe except used 1 c almond meal + 1.5 c flour instead of all flour. Cake was moist and got rave reviews! I'm wondering if those who had a dry cake baked for too long? I lined my springform with parchment paper and put a cookie sheet on the rack below the cake pan which caught a little butter drippage but nothing major. Great spice flavor-blend!!
I loved the flavor but had to make it 3 times before perfecting it. It needs to cook a lot longer than 50 minutes or comes out really gooey in the middle. I would suggest another 15-20 minutes. Great with whipped cream on the side.
I doubled the spices, doubled the pears, and didn't let it cool completely before turning out the 2nd time I made it. I like the gooyey stuff sinking down into the cake - although 1st time I made it, when I did let it cool, it was still very moist. Just lacked the flavor and dense texture I wanted. I also put sliced ginger pieces over the butter/sugar before the pears. I LOVE ginger.
* Percent Daily Values are based on a 2,000 calorie diet.
Upside Down Pear Gingerbread Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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