Gingerbread Pear Upside-Down Skillet Cake

Preheat oven to 350 degrees F (180 degrees C).

Melt Butter (4 Tbsp) in a 12-inch cast iron skillet on the stovetop over medium-low heat. When butter has fully melted, turn skillet to coat the sides up to the rim. Sprinkle Brown Sugar (110 g) over the surface and wait 3-4 minutes, until sugar has partially melted.

Arrange D'anjou Pears (4) on top in a pattern of your choice. Turn heat to low.

In a medium bowl, combine Molasses (255 g) and Water (240 mL) that has been brought to a boil, stirring until well blended. Add Canola Oil (120 mL), Fresh Ginger (1 Tbsp) and zest from Lemon (1/8).

In a separate bowl, combine All-Purpose Flour (310 g), Baking Soda (1 tsp), Ground Cinnamon (1/2 tsp),Ground Cloves (1/2 tsp) and Salt (1/4 tsp) 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. Enjoy!