Gingerbread-Pear Upside-Down Cake
February 09, 2012
Categories: Desserts, Fancy/Entertaining, Fruit, Pear, North American, Pacific Northwest, Pacific Rim, Kid Pleaser, Baby Shower, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, Summer, Thanksgiving, Valentine's Day, Winter, Oven Bake, Make it from scratch more
"Fantastic flavour, great looking company dessert !"
- Serving Size: 1 (208.9 g)
- Calories 587.8
- Total Fat - 28.3 g
- Saturated Fat - 5.1 g
- Cholesterol - 22 mg
- Sodium - 520.4 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 3.2 g
- Sugars - 38 g
- Protein - 6.1 g
- Calcium - 105.9 mg
- Iron - 2.8 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Spread 1/4 cup butter on bottom of 10 inch round cake pan or 9 inch square cake pan. Sprinkle with the 2 tablespoons sugar. Arrange pear slices on top.
Cream together remaining butter and brown sugar. Beat in egg until light and fluffy. Stir in molasses.
Dissolve baking soda in boiling water, set aside.
Sift together flour, ginger, cinnamon, cloves and salt. Add flour mixture alternately with dissolved baking soda to creamed mixture, stirring just until blended. Pour over pears.
Bake in 350°F oven 50-65 minutes or until tester inserted into centre comes out clean.
Run knife around edge of pan to loosen cake. Let cool in pan for 15 minutes, then invert a serving plate on top of pan and turn out upside-down onto plate. Serve warm.
Tips & Variations
No special items needed.