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Cozy Caramel Pear Upside-Down Gingerbread Cake

caramel pear upside-down gingerbread cake - featured image
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A warm, spiced gingerbread cake topped with caramelized pears, perfect for holiday gatherings and cozy nights. This upside-down cake combines tender gingerbread with sweet caramel and fresh pear slices for a comforting dessert.

Ingredients

Scale
  • 3 medium ripe Bosc or Anjou pears, peeled, cored, and sliced thin
  • 6 tablespoons unsalted butter (divided)
  • 3/4 cup packed brown sugar
  • 1/3 cup molasses
  • 1 3/4 cups all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk (or dairy-free milk plus 1 tablespoon lemon juice)
  • 1 teaspoon vanilla extract
  • Optional: handful of chopped walnuts or pecans

Instructions

  1. Prepare the caramel topping: In a 9-inch round cake pan or cast iron skillet, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook for 3-4 minutes, stirring constantly, until smooth and bubbling but not burnt.
  2. Remove from heat and immediately arrange the pear slices in a single layer over the caramel. The caramel will thicken as it cools.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  4. Make the batter: In a separate bowl, beat the remaining 2 tablespoons of butter with molasses until creamy. Add eggs one at a time, beating well after each addition. Stir in buttermilk and vanilla extract.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Do not overmix.
  6. Pour the batter evenly over the arranged pears and caramel in the pan, smoothing the top.
  7. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges pull away slightly from the pan.
  8. Cool the cake in the pan for about 10 minutes on a wire rack. Run a knife around the edges to loosen, then carefully invert onto a serving plate.
  9. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Use ripe but firm pears like Bosc for best texture. Avoid overmixing the batter to keep the cake tender. Watch the caramel carefully to prevent burning. Flip the cake while still slightly warm to avoid sticking. For dairy-free, substitute butter with coconut oil and buttermilk with plant-based milk plus lemon juice.

Nutrition

Keywords: caramel pear cake, upside-down cake, gingerbread cake, holiday dessert, pear dessert, caramel dessert, easy holiday cake

Find it online: https://tablemira.com/cozy-caramel-pear-upside-down-gingerbread-cake-recipe-easy-and-perfect-for-holidays/