Saturday, September 28, 2013

Upside Down Pear Gingerbread

I had a couple of boxes of organic pears given to me and found this scrumptious recipe fromThy Hand Hath Provided.

What a lovely Fall treat...and so easy to make.
You could use apples in place of the pears and I think it would be delicious, too.
Upside Down Pear Gingerbread
1/4 cup brown sugar
2 tbsp. sugar
1 tbsp. butter
1 tbsp. water
2-3 large ripe pears{or apples}, peeled, cored and sliced about 1/4 inch
1 cup flour
1/2 cup whole wheat flour
1 tsp.baking soda
1 tsp.ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. each of ground nutmeg, ground allspice, and salt
1/3 cup butter, softened
1/2 cup brown sugar
1 egg
1/2 cup molasses or honey
1 tsp. vanilla
 1/2 cup buttermilk
Combine 1/4 cup brown sugar, sugar, 1 TBS. butter, and water in a glass bowl and microwave on low until the butter melts.  
Stir to combine, then pour into a greased 9-inch round baking pan.  {I recommend a sealed dish...even though I used a metal spring form won't leak!}
 Layer prepared pears on top of the syrup.  I arranges mine in a neat spiral :). Set this aside.

In a bowl, combine both flours, the baking soda, spices and salt and set aside, too.

In the bowl of your electric mixer, beat 1/3 cup butter, 1 tsp. vanilla, and 1/2 cup brown sugar until fluffy.  Add egg and beat again.

In a small bowl or glass measuring pitcher, combine the molasses (or honey) and buttermilk.  Alternately add the dry ingredients and the molasses mixture to the butter mixture until all are well combined.  Pour and carefully spread the batter over the pears.

  Bake at 350 degrees for 30-40 minutes or until a knife inserted in the upper half of the cake comes out clean.
Let cool a few minutes, run a sharp knife around the edge of the pan and invert onto a plate.  If some of the pears stick to the pan, just transfer them to the top of the gingerbread. 
You are supposed to serve warm, but we really thought it was delicious right out of the refrigerator.
Oh perfect for a dinner dessert on a crisp day!

Blessings to you...


Bonnie said...

I love pears. I make a similar gingerbread recipe but yours is so much pretttier. I will have to try your recipe and hope mine turns out as well.

Mary @ Better Than Eden said...

Thank you so much for this! I made an apple version yesterday for special feast day treat and it was DELICIOUS!!

Natalie said...

Thank you thank you! This looks delightful. I will be trying it tonight (I hope).

The Coderlambian said...

Wow! That looks delicious! And such a combination..two of my favorite things - pears and gingerbread!
Thank you for sharing the recipe!

Anonymous said...

Oh my, this looks soooooooo
good! I love gingerbread, I
have never heard of adding pears or
apples so I can't wait to try this!
photos are gorgeous and I just love
the scripture's so
you Julia!

Gumbo Lily said...

I should never come looking at beautiful desserts like this one. Trying to stay away from sweets is not fun this time of year. LOVE gingerbread and pears too. Looks delish.

Laura Jeanne said...

This looks delicious, thank you! Our Mennonite neighbour gave us a big pail of pears, and I canned up a bunch of them but I wasn't sure if they would get eaten. Now I know what to do with them.

Anne Marie said...



You know what?
I so love coming feels like coming home!

Roller Mill Farms said...

That cake is perfect! An inspiring diversion from apples and pumpkins!

Jennifer said...

I definitely have to try this recipe~I have a handful of pears just begging to be used in this recipe :)

Natalie said...

I made this cake last night...with apples. It was SO SO good! One of the best cakes I have ever had. Great depth of flavour. Everything works so well together. AND it's pretty quick to make too. Thanks so much for sharing it. I've pinned it for now, but this one is so good it's going in "the book" (only the best of the best make it to "the book")...:)

Erin said...

I just made this last night! My entire family loved it!! Thanks for posting this. Will have to make for thanksgiving.

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