Upside-Down Pear Gingerbread Cake

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

For this cake you will need a well-seasoned 10-inch cast iron skillet or a nonstick oven-proof skillet, with an oven-proof handle, I make all of my up-side down cakes in a cast iron skillet, and I would really suggest to use one if you have one. Although this may look like a lot of prep, it really takes little effort to make this oustanding moist cake, you will be making this all of the time, it is one of the best upside-down cakes I have made, and I have made many! This is a great cake to make ahead to serve to your guests after a fancy holiday dinner, although I would suggest to make two of these cakes if you are serving more than 6 people.

Ingredients Nutrition

Directions

  1. Melt butter in a skillet (the same sillet you will be making the cake in) over medium heat; reduce to low, then sprinkle brown sugar over the bottom of the skillet and cook WITHOUT stirring for 3 minutes (not all of the sugar will be melted).
  2. Then arrange the pear slices decoratively over the sugar and cook without touching for 2 minutes; remove from heat.
  3. To make the cake: set oven to 350 degrees, and set oven rack to middle position.
  4. Mix together flour, baking soda, cinnamon, ginger, cloves and salt in a bowl.
  5. Whisk together molasses and boiling water in a small bowll.
  6. Beat together butter, brown sugar and egg in a large bowl with an electric mixer at medium speed until creamy (about 2 minutes).
  7. Alternatley mix in flour mixture and molasses on low speed.
  8. Pour the batter over the pear topping in the skillet, spreading evenly (be careful not to disturb pears).
  9. Bake for about 40-50 minutes.
  10. Cool cake in skillet on a rack for 5 minutes.
  11. Run a thin knife around edge of skillet then invert a large plate with a "lip" over the skillet and press tightly together.
  12. Invert cake onto plate.
  13. Replace any pears that stick to skillet.
  14. Serve warm or room temperature.
Most Helpful

5 5

I also found this recipe in a magazine long ago and kept it. I'm glad to see it here! I do double the spices, and typically use only 3/4 cup molasses. This recipe is delicious and beautiful to look at! I serve it with vanilla whipped cream. And I would recommend putting a sheet pan under it in the oven. It makes a very full pan!

5 5

I originally saw this recipe in a magazine years ago, and I make it all the time! Big favorite in my family. If you don't have a cast-iron skillet or don't fancy scraping cake bits off yours, a nonstick frying pan works beautifully. Just cover any plastic or otherwise non-ovenproof handle with a couple thicknesses of tinfoil to protect it in the oven.