This Pear Gingerbread Upside-Down Cake is a delightful twist on a classic dessert, combining the warm, comforting spices of gingerbread with the sweet, juicy flavor of pears. The caramelized pear topping creates a beautiful and flavorful base, while the moist and tender gingerbread cake adds a depth of flavor that is perfect for any occasion. This cake is easy to make and is sure to impress your family and friends.
Why You Will Love This Recipe
This Pear Gingerbread Upside-Down Cake is a winner for several reasons:
- Flavor Combination: The pairing of gingerbread spices and pears is a match made in heaven. The warmth of the spices complements the sweetness of the pears, creating a balanced and delicious flavor profile.
- Moist and Tender Cake: The cake is incredibly moist and tender, thanks to the addition of molasses and boiling water. This combination ensures that the cake stays moist for days.
- Easy to Make: Despite its impressive appearance, this cake is surprisingly easy to make. The steps are straightforward, and the ingredients are readily available.
- Beautiful Presentation: The caramelized pear topping creates a stunning presentation that is perfect for special occasions or holiday gatherings.
- Versatile: This cake can be served warm or at room temperature, and it pairs well with a variety of toppings, such as ice cream, caramel syrup, or whipped cream.
Ingredients:
Topping:
- 1 firm pear (such as Bosc), cored and cut into 10-12 wedges
- 2 tablespoons butter
- ⅓ cup packed brown sugar
Cake:
- 1 ¼ cups white whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ⅛ teaspoon salt
- ⅓ cup mild molasses
- ⅓ cup boiling water
- ¼ cup butter, softened
- ¼ cup packed brown sugar
- 1 egg, lightly beaten
Optional Accompaniments:
- Ice cream
- Caramel syrup
- Whipped cream
Preparation:
Prepare Topping:
Step 1: Core the pear and cut it into 10-12 wedges. Peeling is optional, but I prefer to leave the peel on for added texture and color.
Step 2: Melt 2 tablespoons of butter in a well-seasoned 8-inch cast iron skillet over moderate heat. Cook until the butter stops foaming. This indicates that the water content has evaporated, and the butter is ready for caramelizing the sugar.
Step 3: Reduce the heat to low. Sprinkle ⅓ cup of packed brown sugar evenly over the bottom of the skillet. Be careful not to disturb the melting butter.
Step 4: Cook the brown sugar, without stirring, for 3 minutes. This allows the sugar to melt and begin to caramelize.
Step 5: Arrange the pear wedges evenly over the sugar in a decorative pattern. Cook, undisturbed, for another 2 minutes, allowing the pears to soften slightly and absorb the caramelized sugar. Remove from heat and set aside.
Prepare Cake:
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together 1 ¼ cups of flour, 1 teaspoon of baking soda, 1 ½ teaspoons of cinnamon, 1 teaspoon of ginger, ½ teaspoon of cloves, and ⅛ teaspoon of salt. This ensures that the spices are evenly distributed throughout the batter.
Step 3: In a separate bowl, combine ⅓ cup of molasses and ⅓ cup of boiling water. Stir until well combined. The boiling water helps to thin the molasses and enhance its flavor.
Step 4: In a large mixing bowl, cream together ¼ cup of softened butter and ¼ cup of packed brown sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter cake.
Step 5: Beat in 1 egg until well combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the molasses mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
Step 7: Pour the cake batter evenly over the caramelized pears in the skillet.
Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Step 9: Let the cake cool in the skillet for 10-15 minutes before inverting it onto a serving plate. This allows the caramelized topping to set slightly, making it easier to remove the cake from the skillet.
COOKING Rating:
Easy to Medium
Serving Suggestions:
Serve warm or at room temperature.
Top with ice cream, caramel syrup, or whipped cream.
Garnish with a sprinkle of powdered sugar or a few fresh pear slices.
Tips:
- Use a well-seasoned cast iron skillet for the best results. The skillet will help to create a crisp, caramelized topping.
- If you don’t have a cast iron skillet, you can use a regular 8-inch cake pan. Just be sure to grease and flour the pan well before adding the topping and batter.
- For a richer flavor, use dark molasses instead of mild molasses.
- If you don’t have white whole wheat flour, you can use all-purpose flour.
- Be careful not to overbake the cake, as it can become dry.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Nutritional Information:
(Approximate values per serving)
Calories: 350
Protein: 4g
Sodium: 200mg
Conclusion
This Pear Gingerbread Upside-Down Cake is a delightful and impressive dessert that is perfect for any occasion. The combination of warm gingerbread spices and sweet caramelized pears is sure to please everyone. Whether you’re serving it at a holiday gathering or simply enjoying it as a special treat, this cake is sure to be a hit. Enjoy!
Questions and Answers about This Recipe
Q1: Can I use a different type of pear for this recipe?
A: Yes, you can use other types of pears, but I recommend using firm pears like Bosc or Anjou. Softer pears may become too mushy during the cooking process.
Q2: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time. Store it at room temperature in an airtight container. You can also warm it slightly before serving for a freshly baked taste.
Q3: Can I add nuts to this recipe?
A: Absolutely! Chopped walnuts or pecans would be a delicious addition to the cake batter or sprinkled over the pear topping.
Q4: What can I use if I don’t have molasses?
A: If you don’t have molasses, you can substitute it with dark corn syrup or honey, but the flavor will be slightly different. Molasses adds a unique depth and warmth to the gingerbread flavor.
Q5: How do I prevent the cake from sticking to the skillet when inverting it?
A: Make sure you use a well-seasoned cast iron skillet. Letting the cake cool slightly for 10-15 minutes before inverting it also helps the caramelized topping set, making it easier to release from the skillet. You can also run a thin knife around the edges of the cake to loosen it before inverting.
