Pear Gingerbread Upside-Down Cakes Recipe

Name: Pear Gingerbread Upside-Down Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter; 3/4 cup (packed) golden brown sugar; 3 Anjou pears, peeled, halved, cored; 1 1/2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter; 1/2 cup (packed) golden brown sugar; 1/2 cup unsulfured (light) molasses; 1 large egg; 1/2 cup hot water; 1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)

Servings: persons

6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
3 Anjou pears, peeled, halved, cored
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup unsulfured (light) molasses
1 large egg
1/2 cup hot water
1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)

1
Butter six 1 1/4-cup custard cups.
2
Place on baking sheet.
3
Melt 6 tablespoons butter in medium saucepan over low heat.
4
Add 3/4 cup brown sugar; whisk to blend (mixture will look grainy).
5
Divide among prepared cups.
6
Slice each pear half into 1/3-inch-thick wedges.
7
Cut wedges crosswise in half.
8
Place 6 pointed pear pieces in spoke pattern in each cup.
9
Finely chop enough of remaining pear pieces to measure 3/4 cup.
10
Preheat oven to 350F.
11
Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl.
12
Melt 1/2 cup butter in small saucepan over low heat.
13
Transfer to large bowl; cool slightly.
14
Add 1/2 cup brown sugar.
15
Using electric mixer, beat until well blended.
16
Gradually beat in molasses.
17
Mix in egg.
18
Add dry ingredients; beat until well blended.
19
Beat in hot water.
20
Add crystallized ginger and chopped pears; stir until incorporated.
21
Spoon batter over pears in custard cups.
22
Place in oven on baking sheet.
23
Bake until cakes feel firm to touch and tester inserted into center comes out clean, about 35 minutes.
24
Transfer to rack; cool 5 minutes.
25
Invert onto plates.
26
Let stand 10 minutes.
27
Serve warm.

830

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) unsalted butter, 3/4 cup (packed) golden brown sugar, 3 Anjou pears, peeled, halved, cored, 1 1/2 cups all purpose flour, and more.

Yes, Pear Gingerbread Upside-Down Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Gingerbread Upside-Down Cakes

How did you like this recipe?

Frequently Asked Questions