Upside Down Pear Gingerbread
Submitted by jw5184
Upside-down pear gingerbread cake with caramelized pear slices under a spiced molasses cake loaded with ginger, cinnamon, nutmeg, and cloves. Served with vanilla whipped cream.
YIELD
1 servingsPREP
40 minCOOK
40 minREADY
80 minThis fall dessert flips a spiced gingerbread cake upside down to reveal a sticky layer of caramelized pears on top. Brown sugar and butter melt together in the skillet first, and the pear slices cook in that caramel until they just start to soften. That’s your topping, hiding on the bottom of the pan under the batter until you flip it.
The gingerbread itself is dark and bold. Molasses gives it that deep, almost smoky sweetness, while ginger leads a warm spice lineup of cinnamon, nutmeg, and cloves. Boiling water goes into the batter at the end, which might feel wrong, but it thins the batter just enough to spread evenly and activates the baking soda for a tender rise.
Do not overmix this batter. The directions say it in capital letters for good reason. Overmixed gingerbread turns tough and dense instead of springy and moist. Fold gently just until the flour disappears.
Chef Tips
- Use ripe but firm pears. Bartletts or Anjous work well. Overripe pears will dissolve into mush during caramelization.
- Wait exactly 5 minutes after the cake comes out of the oven before inverting. Too soon and the caramel is liquid and runs everywhere. Too long and it cools, sticks, and won’t release.
- Run a thin knife around the edges before flipping to help the cake release cleanly.
- Serve warm for the best texture and aroma. The spices and caramel are more aromatic when heated.
Variations
- Swap pears for apples (Granny Smith or Honeycrisp) for an autumn apple gingerbread.
- Add crystallized ginger pieces to the batter for extra ginger punch and chewy texture.
- Replace the whipped cream with a scoop of vanilla bean ice cream.
Ingredients
Directions
Beat whipping cream to a soft peak with ¼ cup of confectioners’ sugar and 1 teaspoon vanilla (optional)
Preheat the oven to 350℉ (180℃).
Lightly spray a 9 inch round or square cake pan.
Set aside. In a large heavy skillet, heat the ¼ cup of butter and add ½ cup of the brown sugar, stirring frequently until sugar melts.
Add the pear slices and cook, stirring frequently until the pears begin to soften.
Pour into the prepared pan and set aside.
In a large bowl, beat together the remaining butter and brown sugar until light, about 1 minute.
Add the egg and molasses and continue to beat until well blended.
On a piece of wax paper, sift together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.
Gently fold into the butter/sugar mixture alternating with the boiling water.
DO NOT OVERMIX.
Spoon the batter over the prepared pears and bake in the preheated oven for 35 -40 minutes or until the cake is springy to the touch.
Remove the cake to a wire rack to cool for 5 minutes then invert it on a serving plate.
Slice into squares or wedges and serve with the whipped cream if desired.
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