1 hr 20 mins
1 hr 5 mins
This is a wonderful winter dessert and is quite easy to make. If fresh pears are unavailable, you may substitute canned pears with equally good results.
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Units: US | Metric
- 1Spread 1/4 cup of the butter over the base of a 10-inch springform pan or a 9-inch square baking dish.
- 2Sprinkle with granulated sugar.
- 3Peel and slice pears, removing cores.
- 4Arrange in the bottom of the cake pan; set aside.
- 5In a large bowl, cream remaining butter with brown sugar.
- 6Beat in egg until light and fluffy.
- 7Stir in molasses.
- 8In a small bowl, dissolve the baking soda in the boiling water; set aside.
- 9In a medium bowl, combine flour, ginger, cinnamon and salt (if using).
- 10Add the flour mixture to the creamed mixture alternately with the dissolved baking soda, stirring just until blended.
- 11Pour the mixture over the pears.
- 12Bake in a 350 degree F oven 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
- 13Run a knife around the edge of the pan to loosen the cake.
- 14Let cool in the pan for 15 minutes, then invert a serving plate on top of the pan; turn the gingerbread out upside down onto the plate.
- 15Serve warm, cut into wedges or squares.
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Nutritional Facts for Upside-Down Pear Gingerbread
Serving Size: 1 (210 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 580.9
- Calories from Fat 240
- Total Fat 26.6 g
- Saturated Fat 16.4 g
- Cholesterol 91.2 mg
- Sodium 489.8 mg
- Total Carbohydrate 82.2 g
- Dietary Fiber 2.7 g
- Sugars 40.0 g
- Protein 5.5 g