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Upside-Down Pear Gingerbread Cake Recipe

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3.9 from 6 reviews

This Upside-Down Pear Gingerbread Cake is a moist and warmly spiced dessert featuring tender pear slices arranged on the bottom of the pan, topped with a rich gingerbread batter. The caramelized brown sugar and butter topping infused with cinnamon perfectly complements the aromatic ginger, cloves, and molasses flavors in the cake. Served inverted, it makes a stunning centerpiece for fall or winter gatherings, especially delicious with whipped cream or vanilla ice cream.

  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings

Ingredients

Topping

  • 4 firm medium pears, peeled, cored, and sliced 1/8-inch thick
  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/8 teaspoon ground cinnamon

Cake

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) unsulphured or dark molasses (do not use blackstrap; preferably Grandma’s brand)
  • 3/4 cup (180ml) hot water (about 100°F/38°C)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

For Serving

  • Whipped cream or vanilla ice cream

Instructions

  1. Prepare the topping: Lightly grease a 9-inch square baking pan. Peel, core, and thinly slice the pears into 1/8-inch slices. Tightly layer the slices on the bottom of the pan.
  2. Create the caramel topping: In a small saucepan over medium heat, whisk together the butter, brown sugar, and cinnamon constantly until the butter melts and the mixture is smooth and combined without separating. Immediately pour this mixture evenly over the arranged pears in the pan.
  3. Preheat oven: Set your oven to 350°F (177°C) to prepare for baking the cake.
  4. Mix dry ingredients: Whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt in a bowl. Set aside.
  5. Combine molasses and water: In a separate bowl, whisk the molasses with the hot water until smooth, then set aside.
  6. Cream butter and sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and brown sugar on high speed until smooth and creamy, about 1 minute. Scrape down the bowl as needed.
  7. Add egg and vanilla: Beat in the egg and vanilla extract on high speed until fully combined, approximately 1 minute, scraping the bowl again as needed.
  8. Incorporate dry ingredients and molasses mixture: Turn the mixer off. Add the flour mixture and molasses-water mixture to the bowl. Mix on low speed just until combined; the batter will be thick.
  9. Assemble and bake: Carefully pour and spread the batter evenly over the pears and caramel topping in the pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. If the top or edges brown too quickly, tent loosely with aluminum foil.
  10. Cool and invert: Remove from oven and allow the cake to cool in the pan for 10-15 minutes. Then invert the cake onto a serving plate so the pear topping is on top. The cake will be moist and flavorful.
  11. Serve and store: Serve warm or at room temperature with whipped cream or vanilla ice cream. Cover leftovers tightly and store in the refrigerator up to 5 days or freeze for up to 3 months.

Notes

  • Use firm, ripe pears like Bosc or Anjou for the best texture and sweetness.
  • Do not substitute blackstrap molasses as it has a stronger, more bitter flavor; opt for unsulphured or Grandma’s brand molasses for mild sweetness.
  • Make sure the hot water is about 100°F (38°C) to properly integrate with the molasses without cooking the eggs prematurely.
  • Check for doneness by inserting a toothpick; if wet batter sticks, bake a few minutes longer.
  • For easier slicing, cool the cake thoroughly before inverting.
  • This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla ice cream.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/upside-down-pear-gingerbread-cake-recipe/