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Upside-Down Pear Gingerbread Cake

My gorgeous cousin Tori from Fraiche Nutrition recently brought this upside down pear cake over to my house for dessert … it was so delicious and festive, I am making her share the recipe with all of you below!!! I’ll let Tori takeover from here …

There are few things that define the holidays more than gingerbread. The smell and taste instantly take me back to my childhood and hours spent putting together (and eating) gingerbread houses. I’ve tried so many different versions of upside down cakes, but never one with gingerbread.  Of course pear and gingerbread seemed like a match made in heaven, and the first taste confirmed my assumption. I suggest making this over the holidays for your guests or bring it with you to a dinner party … trust me, there will be no leftovers!

Photo 2015-11-25, 11 06 05 AM (1)

Makes two 9″ cakes and serves 12-16.
6 Tbsp. butter, divided
1/2 c. brown sugar, divided (I used Rogers Best Brown)
6 medium firm pears, peeled, cored and thinly sliced (Bosc or Bartlett)
1 cup boiling water
1 1/2 tsp. baking soda
1/2 c. butter, softened
2/3 c. brown sugar
1 tsp. vanilla
2 eggs, at room temperature
1 c. fancy molasses
1/2 tsp. salt
2 1/2 c. flour
2 tsp. baking powder (I used Epicure)
4 tsp. Epicure Gingerbread Spice


1.Preheat the oven to 350F.  Divide the 6 Tbsp. butter and the brown sugar evenly between two round 9″ baking pans.  Place each pan on a low setting on the stove and cook until the butter is melted.  Stir the brown sugar and butter together until combined and set aside.

Photo 2000-01-01, 12 00 24 AM (1)2. Neatly arrange the pears in a circular pattern on the bottom of the pans with the thin or top side to the centre of the pan.  Set the pans aside to prepare the batter.

Photo 2015-11-25, 12 04 30 PM

3. In a small liquid measure combine the boiling water and the baking soda, mix and set aside.

4. In a large mixing bowl using a hand-held electric mixer or Kitchen Aid mixer on medium setting, beat the 1/2 c. butter and 2/3 c. brown sugar together until fluffy.  Add the vanilla and then the eggs one at a time, beating well in between until mixed.  Add in the molasses and salt and continue to mix.  Sift in the flour, baking powder and gingerbread spice and mix until combined, scraping the sides of the bowl to make sure that everything is incorporated.  Slowly add in the water and baking soda mixture and mix again until well combined.

5. Pour the batter, evenly divided, over each pan of prepared pears, gently spreading to even the batter out if needed using a spatula.

6. Bake for approximately 30 minutes, or until a toothpick inserted into the centre comes out clean.

7. Remove from the oven, allow to sit for 3-5 minute and carefully invert onto two plates or platters of your choice.  The easiest way to do this is to put the plate on top of the pan, and using oven mitts, flip over the pan and carefully remove the pan from the plate once you flip it over.

8. Cool and serve with ice cream or whipped cream if you wish!

Photo 2000-01-01, 12 00 06 AMPhoto 2000-01-01, 12 01 47 AM
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  1. love that you are using Epicure. I have been using Epicure for 18 years and don’t know how I could be the cook I am without such an amazing product.

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