Gingerbread-Pear Upside-Down Cake

READY IN: 1hr 50mins
Recipe by Derf2440

Kids and adults love it, serve with a dollop of sour cream or sweet whiped cream if you like.

Top Review by JustJanS

Our guests really enjoyed this. I used tinned pears well drained and also used golden syrup instead of molasses-I've never cooked with it, only given it to our horses in bran mashes. I found dealing with the cup measurement for the butter a bit awkward as I'm used to dealing with the weight of butter rather than the volume in larger quantities.

Ingredients Nutrition

Directions

  1. Spread 1/4 cup butter on bottom of 10 inch round cake pan or 9 inch square cake pan.
  2. Sprinkle with granulated sugar.
  3. Arrange pear slices on top.
  4. Cream together remaining butter and brown sugar.
  5. Beat in egg until light and fluffy.
  6. Stir in molasses.
  7. Dissolve baking soda in boiling water, set aside.
  8. Sift together flour, ginger, cinnamon, cloves and salt.
  9. Add flour mixture alternately with dissolved baking soda to creamed mixture, stirring just until blended.
  10. Pour over pears.
  11. Bake in 350°F oven 50-65 minutes or until tester inserted into centre comes out clean.
  12. Run knife around edge of pan to loosen cake.
  13. Let cool in pan for 15 minutes, then invert a serving plate on top of pan and turn out upside-down onto plate.
  14. Serve warm.

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