Upside-Down Pear Gingerbread Cake

Total Time:Prep: 25 min. Bake: 25 min. + cooling

Recipe by Nancy Beckman, Helena, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 10, 2023

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

TEST KITCHEN APPROVED

Upside-Down Pear Gingerbread Cake

Contest Winner
Add your review
Yield:8 servings
Prep:25 min
Cook:25 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
Loading Popular in the Community
Loading Reviews