Upside Down Pear Gingerbread Cake
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1.5 tsps
Baking Soda2 tsps
Ground Cinnamon2 tsps
Ground Ginger1 tsp
Ground Cloves1 tsp
Salt1 cup
Butter (softened)1 cup
Brown Sugar1 cup
White Sugar1
Egg1 cup
Molasse1 cup
Water (hot)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined
3
Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two
4
Sprinkle the melted butter evenly with brown sugar
5
Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise
6
Arrange the pear slices in a spiral pattern on top of the brown sugar
7
Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray
8
Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses
9
Mix the flour mixture into the molasses mixture, then stir in the hot water
10
Pour the batter into the springform pan on top of the pear slices
11
Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes
12
Allow to cool completely in the pan before inverting on a serving dish and removing pan