Pear-Gingerbread Upside-Down Cake with Molasses Spice Recipe
This Pear-Gingerbread Upside-Down Cake combines the warm, spicy flavors of gingerbread with the natural sweetness of ripe pears and a rich molasses-infused topping. The cake features a delightful caramelized pear layer beneath a moist, warmly spiced cake, perfect for cozy gatherings or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Topping
- Unsalted butter: 4 tbsp (56 g)
- Light brown sugar: 3/4 cup (150 g)
- Water: 1 tbsp
- Pinch of fine sea salt
Pear Layer
- Firm-ripe pears: 3 large (about 900 g), peeled, cored, sliced 1/2-inch thick
Cake Batter
- Unsalted butter: 8 tbsp (114 g), softened
- Light brown sugar: 1/2 cup (100 g)
- 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)
- Large egg: 1
- Vanilla extract: 1 tsp
Optional
- Lemon juice: 1 tsp
- Whipped cream or crème fraîche for serving
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9-inch round cake pan with 2-inch depth and line the bottom with parchment paper to prevent sticking.
- Make the Topping: In a small saucepan, melt 4 tablespoons of butter with 3/4 cup brown sugar, 1 tablespoon water, and a pinch of salt over medium heat. Allow it to simmer for 1 minute until the mixture is well combined and syrupy. Pour this mixture into the prepared cake pan.
- Arrange Pears: Fan the sliced pears evenly on top of the caramel syrup in the pan, ensuring the slices overlap slightly for an attractive presentation.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, sea salt, ground ginger, cinnamon, nutmeg, cloves, and black pepper until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, cream 8 tablespoons of softened butter with 1/2 cup brown sugar until light and fluffy. Beat in the egg and vanilla extract, then add the molasses and mix until fully incorporated.
- Combine Batter: Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Stir in the very hot water until the batter is smooth and well blended.
- Assemble and Bake: Pour the batter evenly over the pear layer in the pan, smoothing the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for 10 minutes. Then carefully invert it onto a serving plate so the pear topping is on top. Spoon any remaining syrup from the pan over the cake’s surface.
- Rest and Serve: Allow the cake to rest for an additional 10 minutes before slicing and serving. Optionally, serve with a dollop of whipped cream or crème fraîche for added richness.
Notes
- Ensure pears are firm-ripe to maintain their shape during baking.
- Using unsulphured molasses gives the cake a deep, robust flavor.
- You can substitute whole milk with a plant-based milk for a dairy-free version.
- Warm the hot water slightly to help blend the batter smoothly.
- Add 1 teaspoon lemon juice optionally to pears to prevent browning if prepping ahead.
- Serve the cake slightly warm for the best texture and flavor experience.
Keywords: Pear Upside-Down Cake, Gingerbread Cake, Molasses Cake, Spiced Cake, Autumn Dessert, Holiday Cake
