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    You are in: Home / Recipes / Upside-Down Pear Gingerbread Cake Recipe
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    Upside-Down Pear Gingerbread Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Kittencalskitchen's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    PEAR TOPPING

    • 3 firm pears, peeled and cored and cut into 8 wedges (cut EACH pear into 8 wedges, you should have 24 wedges in all)
    • 59.14 ml butter
    • 177.44 ml light brown sugar

    CAKE

    Directions:

    1. 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. 2
      Then arrange the pear slices decoratively over the sugar and cook without touching for 2 minutes; remove from heat.
    3. 3
      To make the cake: set oven to 350 degrees, and set oven rack to middle position.
    4. 4
      Mix together flour, baking soda, cinnamon, ginger, cloves and salt in a bowl.
    5. 5
      Whisk together molasses and boiling water in a small bowll.
    6. 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. 7
      Alternatley mix in flour mixture and molasses on low speed.
    8. 8
      Pour the batter over the pear topping in the skillet, spreading evenly (be careful not to disturb pears).
    9. 9
      Bake for about 40-50 minutes.
    10. 10
      Cool cake in skillet on a rack for 5 minutes.
    11. 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. 12
      Invert cake onto plate.
    13. 13
      Replace any pears that stick to skillet.
    14. 14
      Serve warm or room temperature.

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    Ratings & Reviews:

    • on December 24, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Upside-Down Pear Gingerbread Cake

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 791.7
     
    Calories from Fat 221
    27%
    Total Fat 24.5 g
    37%
    Saturated Fat 14.9 g
    74%
    Cholesterol 96.2 mg
    32%
    Sodium 628.6 mg
    26%
    Total Carbohydrate 139.8 g
    46%
    Dietary Fiber 4.2 g
    17%
    Sugars 83.6 g
    334%
    Protein 7.0 g
    14%

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