Gingerbread Pear Upside Down Cake
Transform your dessert table with this show-stopping Gingerbread Pear Upside Down Cake—a stunning combination of warm spices, tender pears, and rich caramel splendor. This festive recipe layers a moist, molasses-infused gingerbread base over perfectly arranged, caramel-coated pear slices that emerge golden and glistening once inverted. Perfectly spiced with cinnamon, nutmeg, cloves, and ginger, and balanced by the tangy creaminess of buttermilk, this cake offers a harmonious blend of holiday-inspired flavors. Easy to prepare in under 90 minutes, it’s an ideal centerpiece for holiday gatherings or cozy evenings. Serve it slightly warm for the ultimate comforting treat, paired with a dollop of whipped cream or a generous scoop of vanilla ice cream. Perfect for seasonal searches like “gingerbread desserts” and “upsidedown cake recipes,” this effortless elegance is sure to be a favorite in your holiday dessert rotation!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 120 grams Brown sugar, packed
- 3 medium Pears (ripe yet firm), peeled, cored, and sliced
- 190 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 160 milliliters Molasses
- 100 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Buttermilk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy release.
In a small saucepan, melt 55 grams of the butter over medium heat. Stir in the brown sugar and cook until the sugar is dissolved and the mixture is smooth. Pour this caramel mixture into the prepared pan and spread it evenly.
Arrange the sliced pears on top of the caramel in a circular pattern, slightly overlapping each slice. Set aside.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a large bowl, cream the remaining 60 grams of butter with the granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the molasses until incorporated.
Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Carefully spoon the batter on top of the pears, spreading it evenly without disturbing the arranged fruit.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a knife around the edges of the pan to loosen the cake.
Place a serving plate upside down over the cake pan, then carefully invert the cake onto the plate. Lift the pan away, allowing the caramelized pears to reveal themselves.
Cool for another 10 minutes, then slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 616.3 g | 224% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 438.5 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 874 mg | 67% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4505 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
