Upside-Down Pear Gingerbread

This gingerbread bar recipe combines pears and nutmeg for truly tasty treat.

Upside-Down Pear Gingerbread Enlarge Image
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14 users rated this recipe an average rating of 4.0
Makes:
9 servings
Prep:
25 mins
Bake:
35 mins to 40 mins 350°F
Cool:
5 mins
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Upside-Down Pear Gingerbread

Ingredients
1/3
cup packed brown sugar
2
tablespoons butter
1
tablespoon water
1
Anjou pear or 3 Seckel pears, peeled, cored, and thinly sliced
1
teaspoon baking powder
1
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/4
teaspoon baking soda
1/4
teaspoon salt
1/4
teaspoon ground cloves
1/3
cup packed brown sugar
2
eggs
1/2
cup molasses
3/4
cup water
 
Sweetened whipped cream (optional)

Directions

  1. Preheat oven to 350 degrees F. In a small saucepan, combine the 1/3 cup brown sugar, the 2 tablespoons butter, and the 1 tablespoon water. Cook and stir over medium heat until mixture comes to boiling. Pour mixture into a 9x9x2-inch baking pan, spreading to cover bottom. Arrange pear slices in a decorative pattern on top of brown sugar mixture; set aside. In a medium bowl, stir together flour, baking powder, ginger, nutmeg, baking soda, salt, and cloves; set aside.
  2. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup brown sugar; beat until combined. Beat in eggs and molasses until combined.
  3. Alternately add flour mixture and the 3/4 cup water to butter mixture, beating on low speed after each addition just until combined. Pour batter evenly over pear slices in pan, being careful not to disturb pear.
  4. Bake for 35 to 40 minutes or until center springs back when lightly touched. Cool in pan on a wire rack for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cake from sides of baking pan. Carefully invert onto a serving platter. Serve warm. If desired, top each serving with sweetened whipped cream. Makes 9 servings.
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