Upside Down Pear Gingerbread Cake
- All-purpose flour – 2 1/2 cups
- Baking soda – 1 1/2 tsp.
- Ground cinnamon – 2 tsp.
- Ground ginger – 2 tsp.
- Ground cloves – 1 tsp.
- Salt – /2 tsp.
- Butter – 1/4 cup
- Brown sugar – 1/4 cup
- 1 (29 ounce) can pear halves, well drained
- White sugar – 1/2 cup
- Butter, softened – 1/2 cup
- 1 egg
- Molasses – 1 cup
- Hot water– 1 cup
- Preheat oven to 350° F/175° C/Gas Mark 4.
- In a bowl, mix together sifted flour, baking soda, ginger, cinnamon, cloves, and salt until thoroughly combined.
- Put 1/4 cup of butter into a microwave-safe bowl, place into a microwave and melt for 1 minute. Pour the melted butter into the springform pan, move the pan around so that the butter evenly covers the bottom. Sprinkle evenly with brown sugar.
- Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Spray the inside walls of the pan with cooking spray.
- Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until light and fluffy; beat in the egg and mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan over the pear slices.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, for about 45 to 50 minutes.
- Run a knife around the edges of the cake. Place your cake plate over the cake and, using hot pads, carefully flip the cake over. Gently remove the cake pan. Allow to cool down completely before serving.
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