Pumpkin-Pear Upside-Down Gingerbread

"I have saved this recipe since I found it in Holiday Cooking 1997 and every year I search for it in my huge pile of recipes in my closet. This year, because of Zaar, I am posting it here to save for all time! Please try this, I guarantee you will LOVE it!"
 
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Ready In:
50mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • Preheat oven to 350°F Drain pears, reserving juice; set both aside. Combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon reserved pear juice. Pour brown sugar mixture into a 10-inch round baking pan or a 10-inch ovenproof skillet.
  • Cut each pear half into a fan by making four or five lengthwise cuts starting 1/2 inch from the stem end of pear through the bottom. Arrange pears over syrup in pan with small ends to the center and rounded sides down. Set aside.
  • In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
  • In a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup brown sugar with an electric mixer on medium to high speed until fluffy. Add egg and beat well. Beat in pumpkin and molasses until combined.
  • Alternately add flour mixture and 1/3 cup of the reserved pear juice to pumpkin mixture, beating at low speed after each addition just until smooth. Carefully spoon over pears in pan. Spread mixture evenly with back of spoon.
  • Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Using a narrow metal spatula, loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream. Cover and refrigerate any leftovers.
  • Makes 10 servings.

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RECIPE SUBMITTED BY

<p>I live in an interesting area that is a mix of cultures and has great grocery stores.The stores here are stocked with items that used to be difficult to find and even health food.There are Asian markets,Mexican grocery and Indian markets. I love ethnic foods of all sorts and love to try all sorts of new tastes.We try to eat light and healthy most of the time but once in awhile... <br />I began my love for cooking and eating good quality foods as a young child. My mom loved to cook for us and since she came down with juvenile diabetes when I was 4 years old,she taught us all about nutrition. Both of my older brothers have a passion for great food as well and are terrific cooks.She never taught me to cook though! She said since she had to learn it on her own so should I.I started with baking and mastered it pretty well. I also made my first Thanksgiving dinner at 17. <br />I became obsessed with nutrition and healthy eating as a teenager and managed to teach my mom a thing or two. As her tastes and cooking techniques changed so did mine. We spent a lot of our time together talking about food, trading recipes or eating.My parents always encouraged us to broaden our horizons and try any new food that came our way.I now have her recipe collection and plan on posting them here soon. I always told her they should be published! <br />My other passions are gardening/landscaping, home improvement, decorating, antique collecting,fitness, my pets and my family to name just a few. I recently became fascinated with orchids much to my husband's dismay. The picture here is of one of my cats, Grady, and a phaleanopsis. I'm always working on a project for our home and my New Years resolution is to finish some of them. A little more paint and a little more fabric and I'll just about be there. Unfortunatly, working full time gets in the way of having more fun with this.</p>
 
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