Upside Down Pear Gingerbread Cake

Upside Down Pear Gingerbread Cake

blondiegreen 0

"Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast."
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Ingredients

2 h 5 m servings 368 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 62.7g
  • 20%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  2. Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  3. Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  4. Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  5. Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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.

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 ...

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 m...

Fantastic recipe. Only change was swapping out one cup of all purpose flour for one cup whole wheat flour. I'm still grieving the loss of a loved one and cooking has become a coping mechanism ...

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 ...

fabulous. i used sliced fresh pears instead of the canned and they worked fin. next time i will make it a bit 'spicier' by upping the seasonings just a bit. very nice moist cake, i recommend ser...

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 l...

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....

Made it exactly as directed. Came out perfect and cake was moist. I used a springform pan and found out I should have covered bottom of pan to prevent leaks. That was my fault, the recipe is gre...

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