Gingerbread Pear Skillet Cake

This can be served as dessert or as a brunch dish in place of French toast.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 4  large bosc pears, cored and sliced
• 2  tablespoons all-purpose flour
• 3  tablespoons butter
• 1⁄3 cup brown sugar, firmly packed
• 1  cup all-purpose flour
• 1⁄4 cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 5  tablespoons butter, cut into pieces
• 1⁄3 cup buttermilk
• 1⁄4 cup molasses

Directions

1. Toss sliced pears in the 2 tablespoons of flour and set aside.
2. Melt the first 3 tablespoons of butter in a 9 inch cast iron skillet, over medium heat.
3. Once butter is melted, sprinkle the brown sugar evenly over the butter, then fan the pear slices out over the brown sugar/butter mix.
4. In a large bowl, combine the 1 cup of flour, sugar, baking powder, baking soda, salt, cinnamon and ginger together and mix well.
5. Cut the 5 tablespoons butter into the flour mixture with a pastry blender until mixture becomes crumbly.
6. Add the buttermilk and molasses and stir until just moistened but well blended.
7. Spread batter over the pears leaving a 1 inch edge.
8. Bake at 350 degrees for 45 minutes or until brown and bubbly.
9. Cool in the pan on a wire rack for 30 minutes before serving.
10. Serve warm (with ice cream, if desired).