Go Back
–+ servings

Warm Pear-Gingerbread Upside-Down Cake

A cozy and comforting upside-down cake that blends the warmth of gingerbread with the sweetness of pears, perfect for family gatherings or a quiet evening treat.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Topping

  • 4 tbsp Unsalted butter Melted for caramel
  • 3/4 cup Light brown sugar For caramel
  • 1 tbsp Water To help dissolve the sugar
  • 1 pinch Fine sea salt Enhances the caramel flavor
  • 3 large Firm-ripe pears (about 900 g) Peeled, cored, and sliced 1/2-inch thick

For the Cake

  • 12 tbsp Unsalted butter Divided for cake batter
  • 1 1/4 cups Light brown sugar Divided for cake batter
  • 2/3 cup Unsulphured molasses Adds richness and depth
  • 1 3/4 cups All-purpose flour For the cake structure
  • 1 tsp Baking soda Leavening agent
  • 1/2 tsp Fine sea salt Balances sweetness
  • 2 tsp Ground ginger For flavor
  • 1 tsp Cinnamon For warmth
  • 1/4 tsp Nutmeg Adds depth
  • 1/8 tsp Cloves For warmth and spice
  • 1/8 tsp Black pepper For a subtle kick
  • 1/2 cup Whole milk Moisture for the batter
  • 1/4 cup Very hot water Helps blend batter smoothly
  • 1 large Egg For binding
  • 1 tsp Vanilla Enhances flavor
  • 1 tsp Lemon juice Optional, for brightness
  • 1 serving Whipped cream or crème fraîche Optional for serving

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease a 9-inch round pan (2 inches deep) and line bottom with parchment.
  • Melt 4 tbsp butter with 3/4 cup brown sugar, 1 tbsp water, and a pinch of salt; simmer for 1 minute. Pour into the pan.
  • Fan pear slices on top of the melted caramel, arranging smoothly.

Mixing the Batter

  • Whisk flour, baking soda, salt, and spices in a bowl.
  • Cream 8 tbsp butter with 1/2 cup brown sugar until smooth; then beat in egg and vanilla, followed by molasses.
  • Mix in dry ingredients alternately with milk. Stir in very hot water until smooth.
  • Spread batter evenly over pear slices gently.

Baking

  • Bake for 45–50 minutes or until golden and center springs back when lightly pressed.
  • Let cool for 10 minutes, then invert onto a plate and spoon any syrup over top. Rest for 10 minutes.
  • Serve slightly warm.

Notes

This cake improves with time; cover loosely and store at room temperature for a day or in the fridge for up to four days. Reheat slices in the oven or microwave before serving. Optional toppings include a drizzle of syrup over whipped cream.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 2gSugar: 28g
Keyword Comfort Food, Fall Dessert, Gingerbread, Pears, Upside-Down Cake
Tried this recipe?Let us know how it was!