Gingerbread Pear Upside Down Cake

We have witnessed criminal pear negligence this fall. Over the last few weeks we have had to sit idly by while a home near the front of our neighborhood let their pear tree go unpicked. What a tragedy – once potential deliciousness rotting in the grass. Could it be that these folks just didn’t know about this wonderful recipe? That has to be it. Here’s to all the unloved pears out there…the respect you deserve.

Ingredients

Method

Preheat your oven to 350ºF.

In a mixer, using the paddle attachment, cream together the butter and sugar.

Add in eggs one at a time, scraping down the bowl between each addition, and then add the molasses.

Add in all dry ingredients/spices.

Cut the pears in half and core out with melon baller. Remove the stems and butts, and cut each half into 4 wedges. In a mixing bowl toss the pears with lemon, sugar and cinnamon.

Place the pear wedges in a starburst pattern around the bottom of your greased 9 inch pan. Pour in the batter and pat down with fingers to fill in all the holes and distribute evenly.

Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.

To serve, wait until the cake has completely cooled. Run a knife all the way around the edge of the pan. Place a plate over the top of the pan, and holding the plate with your fingers and the cake pan with your thumbs, flip the cake pan over, and remove gently. The cake will now be right side up and ready for eatin’.

16 thoughts on “Gingerbread Pear Upside Down Cake

  1. Liz N Reply

    UH-MAZING! Can’t wait to give this one a spin. Did you do those neighbors a favor by walking over and relieving the pear trees branches by picking them?! You can leave them a nice note with this recipe and remind them how lucky they are to have a pear tree!

  2. Sarah Cozy Reply

    I just made this recipe for desert after dinner tonight… It is Fabulous! I used FRESH ginger instead of dry because I didn’t have any :( (4tsp fresh to 1tsp dry) and it was amazing! Definitely will be a regular staple at our table
    !

  3. Mike Reply

    I made this on Christmas – I am a huge gingerbread fan and this is really good! So glad I found this.

  4. Michelle Reply

    I made this with pears from our CSA. It was delicious. I’m looking forward to your cookbook

  5. LJ Reply

    I made this tonight along with the unrolled cabbage casserole. They were both a hit! It was my first time baking with coconut flour. The bread was more fibrous than I expected but the flavor was wonderful. I’m so happy to have gingerbread recipe now, and it is a beautiful cake! Thank you!

  6. LauraSue Reply

    I think I’m going to cry. I just sent my DH 5 recipes from you and now here’s a cake. I have been gluten intolerant for a long time, but recently discovered lactose intolerance. I’ve been so bummed at the further limitation of things I can eat. But you all are awesome. There are SO MANY wonderful things I get bake! Thank you, thank you, thank you.

  7. MD Reply

    Don’t kill me for fudging with your recipe, but I REALLY wanted to make this because I’m obsessed with all things molasses. . . I used strawberries. It reminded me of some Persian recipes that combine ginger & strawberry, and it was absolutely delicious! I can see how the pears would also be awesome.

    For the record, I only experimented because all your other recipes are so good, and so I knew I could mess with it and it would still turn out great! thx!

  8. Dana zia Reply

    I have a special place in my heart for pears and particularly gingered upside down cake. I made a killer one that was conventional and have been mourning the loss of it in my life. Thanks for this nugget. I will be giving it a try.

Post your thoughts