Sticky Pear and Walnut Upside-Down Gingerbread Recipe

Name: Sticky Pear and Walnut Upside-Down Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; ¾ cup firmly packed light brown sugar; 2 ripe pears, peeled, cored, and diced; ⅓ cup coarsely chopped walnuts; 1 cup all-purpose flour, plus; 1 tablespoon all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 2 teaspoons cinnamon; 2 teaspoons ground ginger; ¼ teaspoon freshly grated nutmeg; ground cloves, a pinch; 1 large egg; ¾ cup firmly packed light brown sugar; 6 tablespoons dark unsulphered molasses; ½ cup buttermilk; 4 tablespoons unsalted butter, melted; sweetened whipped cream

Servings: persons

4 tablespoons unsalted butter
¾ cup firmly packed light brown sugar
2 ripe pears, peeled, cored, and diced
⅓ cup coarsely chopped walnuts
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
¼ teaspoon freshly grated nutmeg
ground cloves, a pinch
1 large egg
¾ cup firmly packed light brown sugar
6 tablespoons dark unsulphered molasses
½ cup buttermilk
4 tablespoons unsalted butter, melted
sweetened whipped cream

1
Position oven rack in the middle of the oven; preheat oven to 350; spray an 8-inch round cake pan with nonstick cooking spray.
2
In a bowl, cream the butter and sugar together and spread over the bottom and halfway up the sides of the prepared pan.
3
Sprinkle the pears and walnuts over the bottom of the pan; set aside.
4
Sift the flour, baking soda, salt, and spices into a big bowl.
5
In another bowl, whisk together the egg, brown sugar, molasses, buttermilk, and melted butter.
6
Gradually whisk the wet ingredients into the dry ingredients, whisking only until combined.
7
Carefully pour the batter over the nuts and pears in the pan.
8
Bake until the top of the cake is firm and shiny and the sides are pulling away slightly from the pan, 35-45 minutes.
9
Remove the cake from the oven, place a large serving plate over the top of the cake, and turn it out onto the plate.
10
Remove the cake pan; if any nuts or pears are still stuck to the pan, carefully scrape them, and any of the sweet, sticky sauce onto the cake, smoothing it out with a knife.
11
Let the cake cool slightly, the cut into wedges.
12
Serve warm, dolloped with whipped cream or sweetened sour cream, if desired.

948

kcal

Calories

Fat

111

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.

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

You need 18 ingredients. The key ingredients include: 4 tablespoons unsalted butter, ¾ cup firmly packed light brown sugar, 2 ripe pears, peeled, cored, and diced, ⅓ cup coarsely chopped walnuts, and more.

Yes, Sticky Pear and Walnut Upside-Down Gingerbread 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.

Sticky Pear and Walnut Upside-Down Gingerbread

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