Baked Treats

Pear Gingerbread Upside Down Cake

September 23, 2022
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Gingerbread is a favorite in our house—most recently in the form of this delicious cake with its pudding-like topper of brown-sugar-butter melted golden pears. 

Given a big bag of tiny golden Asian pears from a friend’s tree, I used those here. But I’ve also made this with tiny little sugar pears, no bigger than figs. Other fresh pear varieties will also work.

Trying this a few ways, for one cake, I cut the pears in round slices, removing the seeds, but leaving the pretty seed pockets. For the other, I sliced the pears as I would apples (peeled, cored, and quartered) and shingled the slices in a spiral. I like them quartered and shingled best, but either way is fine—your choice.

With three kinds of ginger (candied, fresh and powdered) plus cinnamon, cloves, nutmeg and molasses in the batter, the flavor and aroma of the gingerbread is beautifully rich, but not overpowering. Serve the cake warm, with a dollop of whipped or iced vanilla cream. And if you have an abundance of pears, here are some more pear-licious options to try: Panna Cotta with Wine-Poached Pears, Wine Poached Pears (on their own)Wine Poached Pear & Rosemary Tart with Chevre.

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