Ginger Pear Upside Down Cake

Serve this delicious cake with whipped cream. 1 tablespoon fresh minced ginger can be substituted for the dry ginger.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups cake flour
• 1  tablespoon cinnamon
• 1  teaspoon cinnamon
• 2  teaspoons ginger powder
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon baking soda
• 1⁄2 cup full-fat milk (do not use low-fat)
• 1  teaspoon vanilla
• 1⁄2 cup butter, room temperature
• 3⁄4 cup brown sugar, packed
• 1  large egg
• 1⁄2 cup light molasses
• 3  large pears, peeled, cored and thinly sliced (firm but ripe)

Directions

1. Set oven to 350 degree.
2. Grease a 9-inch round cake pan with non-stick spray and line the bottom with parchment paper.
3. In a bowl sift together flour, 1 tablepoon plus 1 teaspoon cinnamon and the next 7 ingredients.
4. In a bowl small cup or bowl combine milk and vanilla.
5. In a large bowl beat the butter and brown sugar until light and fluffy (about 3-4 minutes).
6. Add in egg and beat until well combined.
7. Add in molasses and beat well.
8. Mix in the dry ingredients alternately with the milk/vanilla mixture.
9. Arrange the pears the pears in the bottom of the pan.
10. Pour the batter on top.
11. Bake for about 40 minutes, or until the cake test done.
12. Cool for 10 minutes in the pan.
13. Using a small knife, cut around edges of the pan to loosen cake.
14. Turn cake onto a rack and cool slightly, then peel off parchment paper.