This festive dessert turns classic molasses gingerbread into a skillet upside-down cake with pears simmered in brown sugar and butter. A perfect recipe for your next holiday gathering!
, sliced, cored
or Any Firm Cooking Pear
or Vegetable Oil (1/2 Cup)
Preheat oven to 350 degrees F (180 degrees C).
Butter (1/4 cup)
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 (1/2 cup)
over the surface and wait 3-4 minutes, until sugar has partially melted.
D'anjou Pears (4)
on top in a pattern of your choice. Turn heat to low.
In a medium bowl, combine
Molasses (3/4 cup)
Water (1 cup)
that has been brought to a boil, stirring until well blended. Add
Canola Oil (1/2 cup)
Fresh Ginger (1 Tbsp)
Lemons (1 tsp)
In a separate bowl, combine
All-Purpose Flour (2 1/2 cups)
Baking Soda (1/2 Tbsp)
Ground Cinnamon (1/2 tsp)
Ground Cloves (1/2 tsp)
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!
Nutrition Per Serving
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