Gingerbread Pear Upside Down Cake
This beautiful, one-pan cake uses in-season pears.
Lodge Cast Iron
Makes: 8-12 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Lodge Cast Iron
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Lodge Cast Iron
Featured In: Tennessee Home & Farm
Ingredients
- 4 medium firm pears, cored and sliced into eighths
- 4 tablespoons butter
- ½ cup brown sugar
- 1 cup boiling water
- ¾ cup molasses
- ½ cup canola or vegetable oil
- 1 tablespoon ginger, grated
- 1 teaspoon lemon zest
- 2 ½ cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Heat oven to 350 degrees.
- Melt butter in skillet on the stovetop over medium-low heat. When the butter has fully melted, turn skillet to coat the sides up to the rim. Sprinkle brown sugar over the surface. Wait 3 to 4 minutes until sugar has partially melted, then arrange sliced pears on top in pattern of choice. Turn heat to low.
- In a medium bowl, combine molasses and boiling water, stirring until well blended. Add oil, ginger and lemon zest.
- In a separate bowl, combine remaining dry ingredients and mix well.
- Working in two batches, mix dry ingredients into the molasses mixture. Stir until fully combined, then slowly pour the batter over the arranged pears in the cast iron skillet, taking care not to disrupt the pattern.
- Bake in the oven for 30 minutes, or until a tester in the middle of the cake comes out clean.
- Let the cake sit for 5 minutes, then run a knife around the edge of the skillet to loosen. Place a large plate or serving board over the skillet and, using potholders, carefully invert the cake onto the plate. Serve warm or at room temperature.
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One Comment
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I wanted to make this čake but noticed there are no eggs in it; is that correct? Also, what size pan did you use?