The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. —Nancy Beckman, Helena, Montana
Upside-Down Pear Gingerbread Cake
Upside-Down Pear Gingerbread Cake
Prep Time
25 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 3 tablespoons butter
- 1/3 cup packed dark brown sugar
- 2 medium Bosc pears, peeled and thinly sliced
- CAKE:
- 1/2 cup 2% milk
- 1 tablespoon cider vinegar
- 1 large egg
- 1/2 cup packed dark brown sugar
- 1/3 cup molasses
- 1/4 cup butter, melted
- 1-1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Whipped cream, optional
Directions
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top.
- For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears.
- Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.
Nutrition Facts
1 piece: 331 calories, 11g fat (7g saturated fat), 51mg cholesterol, 348mg sodium, 56g carbohydrate (37g sugars, 2g fiber), 4g protein.
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