Recipes and Cooking Caramelized Pear Skillet Cake 4.0 (1) 1 Review "This upside-down cake is deceptively easy even though its impressive appearance might indicate otherwise, Jocelyn says. Add vanilla ice cream to take it over the top. By Jocelyn Delk Adams Jocelyn Delk Adams Website Jocelyn Delk Adams is a professional baker and the founder of grandbaby-cakes.com, which launched in 2012. Before her blog and the brand became her full-time job, she owned a freelance production company specializing in event management and was the manager of external affairs for Chicago Urban League.Jocelyn's blog features her family's, particularly her grandmother's, recipes with a modern twist. In 2015, she came out with her cookbook Grandbaby Cakes, which People magazine, Vanity Fair, Yahoo!, and Epicurious named a top fall cookbook. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016 for Outstanding Literary Instructional Work. In addition to her writing, Jocelyn is a TODAY Show Tastemaker and cast member of "Unique Sweets" on the Cooking Channel. She's also appeared on The Rachael Ray Show, Food Network's The Kitchen, ABC World News Now, and more.Jocelyn is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. She holds a bachelor's of arts degree in mass media communications from Clark Atlanta University. Learn about BHG's Editorial Process Published on October 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ cup butter ⅔ cup packed light brown sugar 4 Bosc pears, peeled, halved lengthwise, and cored 2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ cup butter, softened 2 eggs ½ cup molasses ¾ cup water Bourbon Sauce Directions Place 1/2 cup butter in a 10-inch cast iron skillet. Place in cold oven; preheat oven to 350°F. Once butter has melted, whisk 1/3 cup brown sugar into melted butter in skillet. Arrange pears cut sides down in skillet. Roast 20 to 25 minutes or until just tender and starting to brown. Meanwhile, in a medium bowl whisk together flour, baking powder, ginger, salt, baking soda, nutmeg, and cloves. In a large mixing bowl beat the 1/2 cup softened butter on medium 30 seconds. Add remaining 1/3 cup brown sugar; beat until combined. Beat in eggs and molasses. Alternately add flour mixture and the water to mixing bowl, beating on low after each addition just until combined. Pour batter over pears. Bake 30 to 35 minutes more or until a toothpick inserted near center comes out clean. Cool in skillet 10 minutes. Invert onto a serving plate. Drizzle with Bourbon Sauce. Serves 8. Bourbon Sauce In a small saucepan melt 1/4 cup butter over medium. Stir in 1/2 cup sugar, 1 egg yolk, and 2 tablespoons water. Cook and stir 6 to 8 minutes or just until boiling. Remove from heat. Stir in 2 tablespoons bourbon. Let cool slightly. Makes 3/4 cup. Rate it Print Nutrition Facts (per serving) 640 Calories 31g Fat 85g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 640 % Daily Value * Total Fat 31g 40% Saturated Fat 19g 95% Cholesterol 146mg 49% Sodium 435mg 19% Total Carbohydrate 85g 31% Total Sugars 55g Protein 6g Vitamin C 2.5mg 13% Calcium 124mg 10% Iron 3.1mg 17% Potassium 493mg 10% Fatty acids, total trans 1g Folate, total 73.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.