Upside-Down Pear Gingerbread

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This looks so delicious. Fresh pears are one of my most consistent and strong pregnancy cravings so this is over the top! I love both gingerbread cake and pear cake so combining them both sounds like a fabulous idea. So I made this yesterday and I did it, every body like it.

Upside-Down Pear Gingerbread

Yield: serves 9-12
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 30 minutes


4 firm medium pears
1/2 cup (115g; 1 stick) unsalted butter
1/2 cup (100g) packed light or dark brown sugar
1/8 teaspoon ground cinnamon

Gingerbread Cake
2 cups (250g) all-purpose flour (spoon & 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
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (115g; 1 stick) 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


  1. Prepare the topping: Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, as pictured above. Set aside.
  2. Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together (it will, keep whisking!), pour evenly over pears.
  3. get full directions @

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