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Spiced Pear and Gingerbread Upside-Down Cake
Prep: 25 minutes
Cook: 45 minutes
Servings: 8
Turning Dessert on Its Head
Prepare for a moment of pure magic when you flip this cake over to reveal a glistening crown of perfectly arranged, caramelized pears. Beneath this beautiful topping lies a supremely moist and flavorful gingerbread cake, its deep spices providing the perfect warming contrast to the sweet, fruity pears. It's dramatic, delicious, and easier to make than it looks!
Materials
- For the Topping:
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) packed brown sugar
- 2-3 firm ripe pears (like Bosc or Anjou), peeled, cored, and sliced
- For the Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (170g) unsulphured molasses
- 1/2 cup (120ml) buttermilk
Preparation
- Let's start with the grand finale first! Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the 1/2 cup of butter for the topping, either on the stove or carefully in the microwave.
- Once melted, sprinkle the brown sugar evenly over the butter in the pan. Now for the artistic part: arrange your pear slices in a decorative pattern over the brown sugar. A fanned-out circular pattern looks absolutely stunning. Set the pan aside.
- Time for the cake batter. In a medium bowl, whisk together all your dry ingredients: the flour, all those warming spices (ginger, cinnamon, allspice, nutmeg), baking soda, and salt. This ensures every bite is consistently delicious.
- In a separate, larger bowl, use an electric mixer to beat the softened butter and granulated sugar together until pale and fluffy. Add the egg and molasses and beat until everything is well combined and glossy.
- 5. Now, we'll bring it all together. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined – overmixing can lead to a tough cake!
Cooking
- Gently pour your gingerbread batter over the beautifully arranged pears in the cake pan. Use a spatula to carefully spread the batter evenly, trying not to disturb your pear design.
- Bake for 40-45 minutes. The cake is ready when it's dark and fragrant, and a toothpick inserted into the center comes out clean. The edges will begin to pull away slightly from the sides of the pan.
- Let the cake cool in the pan on a wire rack for just 10 minutes. This is a crucial window – too short and it might fall apart, too long and the caramel will harden and stick.
- Now for the moment of truth! Place a large serving plate or cake stand upside down over the pan. With oven mitts on, confidently and quickly flip the pan and plate together. Lift the pan away to reveal your masterpiece. If any pears stick, simply lift them off the pan and place them back on the cake.
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