Introduction

This Pear-Gingerbread Upside-Down Cake combines the warm spices of gingerbread with the natural sweetness of ripe pears. Topped with a luscious molasses glaze, it’s a cozy dessert perfect for gatherings or a special treat at home.

The image shows a round cake with a glossy caramel-like glaze on top, cut into eight slices and placed on a white plate. The top layer of the cake has a smooth, shiny, dark amber surface with subtle ridges, giving it a rich, sticky texture. Beneath this shiny layer, the cake appears dense and moist, with a slightly darker interior visible on the cut edges. Caramel sauce flows and pools around the base of the cake on the white plate, enhancing the glossy look. Next to the plate, there is a white bowl filled with thick, creamy white sauce or cream on a white marbled surface. A gold spatula with some caramel sauce rests nearby, completing the warm and inviting presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large firm-ripe pears (about 900 g), peeled, cored, sliced 1/2-inch thick
Unsalted butter 12 tbsp (170 g), divided
Light brown sugar 1 1/4 cups (250 g), divided
Unsulphured molasses 2/3 cup (160 ml)
All-purpose flour 1 3/4 cups (220 g)
Baking soda 1 tsp (5 g)
Fine sea salt 1/2 tsp (3 g)
Ground ginger 2 tsp
Cinnamon 1 tsp
Nutmeg 1/4 tsp
Cloves 1/8 tsp
Black pepper 1/8 tsp
Whole milk 1/2 cup (120 ml)
Very hot water 1/4 cup (60 ml)
1 large egg
1 tsp vanilla extract
Optional: 1 tsp lemon juice
Optional: whipped cream or crème fraîche for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round pan about 2 inches deep, then line the bottom with parchment paper.
Step 2: Prepare the topping by melting 4 tablespoons of butter with 3/4 cup brown sugar, 1 tablespoon water, and a pinch of salt in a small saucepan. Let it simmer for 1 minute, then pour this mixture into the prepared pan. Arrange the sliced pears in a fan pattern on top of the sugar mixture.
Step 3: In a bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.
Step 4: In a separate large bowl, cream the remaining 8 tablespoons butter with 1/2 cup brown sugar until fluffy. Beat in the egg and vanilla extract, then mix in the molasses.
Step 5: Add the dry ingredients alternately with the milk to the wet mixture, beginning and ending with the dry ingredients. Stir in the hot water until the batter is smooth. If using, add lemon juice here for brightness.
Step 6: Pour the batter evenly over the arranged pears in the pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cake cool for 10 minutes, then carefully invert it onto a serving plate. Spoon any syrup left in the pan over the top. Allow it to rest for another 10 minutes before serving slightly warm, optionally with whipped cream or crème fraîche.

Tips & Variations

Use firm, ripe pears to ensure they hold their shape and provide a fresh contrast to the rich cake.
For extra depth, toast the spices briefly before mixing them with the flour.
Substitute half the milk with buttermilk for a tangier flavor and moister crumb.
Try adding chopped walnuts or pecans into the batter for added texture.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or a warm oven to enjoy the cake slightly warm with the syrupy topping.

How to Serve

A round dessert with one dark brown caramelized top layer that shines with sticky caramel sauce dripping down the sides, showing a smooth and glossy texture. The dessert is sliced into eight pieces, with two slices slightly pulled out to reveal a dense, moist inside layer that is lighter brown and smooth. It sits on a white plate that shows some caramel sauce pooling around the dessert’s base. Next to the plate, there is a small bowl containing white cream, all set on a white marbled surface with some rectangular and uneven dark spots visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pears instead of fresh?

Fresh pears are recommended for texture and flavor, but if using canned, drain well and pat dry to avoid excess moisture that could affect the cake’s consistency.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend, keeping the same quantity. Make sure your baking soda is gluten-free as well.