This Pear Gingerbread Upside-Down Cake features a caramelized pear topping and a spiced gingerbread base. It’s a perfect fall or winter dessert that’s both comforting and elegant. Here’s how to make it from scratch.
Ingredients
For the Pear Topping:
- 4 ripe pears, peeled, cored, and sliced
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup honey
For the Gingerbread Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup buttermilk
Instructions
1. Prepare the Pear Topping: In a medium skillet, melt the butter over medium heat. Stir in the brown sugar and honey until the mixture is smooth and starts to bubble.
Add the pear slices and cook for 5-7 minutes, or until they are slightly softened and coated with the caramel sauce. Remove from heat and set aside.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
3. Arrange the Pears: Pour the caramelized pear mixture into the bottom of the prepared cake pan, spreading the pears out in an even layer.
4. Make the Gingerbread Cake Batter: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the molasses and mix well.
Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the Batter: Pour the gingerbread batter over the pears in the cake pan, spreading it evenly with a spatula.
6. Bake the Cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm and spring back when lightly pressed.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let it cool slightly before serving.
Tips for Success
- Pears: Use ripe but firm pears to ensure they hold their shape during baking.
- Caramel Sauce: Make sure the caramel sauce is bubbling and slightly thickened before adding the pears to avoid a watery topping.
- Cake Texture: Avoid overmixing the batter to keep the cake tender and light