Pear-Gingerbread Upside-Down Cake with Molasses Spice

Why You’ll Love This Recipe

• Buttery pears lacquered in brown sugar meet a plush, molasses-and-spice gingerbread crumb.
• Simple upside-down method gives you a glossy fruit topping without fuss.
• Works in a standard 9-inch cake pan or a trusty cast-iron skillet.
• Delicious slightly warm the day-of and just as lovely rewarmed the next day.

Grocery List

• Produce: 3 large pears (Bosc or Anjou), 1 lemon (optional)
• Dairy: Unsalted butter, whole milk, 1 large egg, crème fraîche or heavy cream (optional)
• Pantry: All-purpose flour, light brown sugar, unsulphured molasses, baking soda, vanilla extract, fine sea salt, ground ginger, cinnamon, nutmeg, cloves, black pepper, parchment paper

Full Ingredients

Brown-Sugar Pear Topping

• 4 tbsp (57 g) unsalted butter
• 3/4 cup (150 g) packed light brown sugar
• 1 tbsp water
• Pinch fine sea salt
• 3 large firm-ripe pears (Bosc or Anjou; about 900 g), peeled, cored, sliced 1/2-inch thick
• 1 tsp fresh lemon juice (optional, to prevent browning)

Gingerbread Cake

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp (5 g) baking soda
• 1/2 tsp (3 g) fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp freshly ground black pepper
• 8 tbsp (113 g) unsalted butter, softened
• 1/2 cup (100 g) packed light brown sugar
• 2/3 cup (160 ml) unsulphured molasses
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) whole milk, room temperature
• 1/4 cup (60 ml) very hot water

To Serve (Optional)

• Lightly sweetened whipped cream or crème fraîche
• Pinch of flaky sea salt to finish

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Preheat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9-inch round cake pan that’s at least 2 inches deep (or a 9-inch springform wrapped on the outside with foil). Line the bottom with a round of parchment and butter the parchment.

Step 2: Make the brown-sugar glaze

In a small saucepan over medium heat, melt 4 tbsp (57 g) butter. Stir in 3/4 cup (150 g) brown sugar, 1 tbsp water, and a pinch of salt. Cook, stirring, until the mixture looks glossy and begins to bubble, 1–2 minutes. Immediately pour into the prepared pan and tilt to coat the bottom evenly.

Step 3: Arrange the pears

Fan the pear slices over the warm sugar layer in tight concentric circles, packing them snugly. Tuck small pieces into gaps so the surface is mostly covered. If using, toss pears with 1 tsp lemon juice before arranging.

Step 4: Whisk the dry ingredients

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until evenly combined.

Step 5: Make the gingerbread batter

In a large bowl, beat 8 tbsp (113 g) softened butter with 1/2 cup (100 g) brown sugar on medium speed until creamy and slightly fluffy, about 2 minutes. Beat in the egg and vanilla, scraping down the bowl. Mix in the molasses; the mixture may look separated—this is normal. Add the dry ingredients in two additions, alternating with the milk, mixing on low just until combined. Stream in the hot water and mix briefly until smooth and pourable. Do not overmix.

Step 6: Bake

Scrape the batter over the pears and smooth the top. Firmly tap the pan on the counter 2–3 times to release air bubbles. Bake until the top springs back, the edges pull slightly from the sides, and a toothpick inserted in the center comes out with a few moist crumbs, 45–50 minutes (internal temp 200–205°F / 93–96°C). Rotate the pan after 25 minutes for even baking. If browning quickly, tent loosely with foil.

Step 7: Invert and serve warm

Cool the cake on a rack for 10 minutes. Run a thin knife around the edge. Invert a serving plate over the pan, then flip both together. Lift off the pan and peel away the parchment. Spoon any caramel from the pan over the pears. Let set 10 minutes more. Slice and serve slightly warm with whipped cream or crème fraîche and a tiny pinch of flaky salt if you like.

Pro Tips

• Choose firm-ripe pears (Bosc or Anjou) so they hold their shape and slice cleanly.
• Weigh your flour for the most tender crumb; too much flour makes the cake dense.
• Use unsulphured (not blackstrap) molasses for balanced sweetness and spice.
• Invert at 10 minutes—while the caramel is still fluid—so the topping releases cleanly.
• Target an internal temp of 200–205°F (93–96°C) for perfectly baked gingerbread.

Variations

• Crystallized Ginger Pears: Sprinkle 2–3 tbsp finely chopped crystallized ginger over the arranged pears before adding the batter.
• Rum-Caramel Twist: Off the heat, stir 1 tbsp dark rum into the brown-sugar glaze before pouring into the pan.
• Gluten-Free: Use a cup-for-cup gluten-free baking flour blend and add 1 tbsp milk; bake time may vary by a few minutes.

Storage & Make-Ahead

Store, covered, at room temperature for up to 2 days or refrigerated up to 4 days. To rewarm slices, heat in a 300°F (150°C) oven for 8–10 minutes or microwave briefly. The whole cake can be baked a day ahead; invert while warm, cool completely, then cover. Freeze well-wrapped slices for up to 2 months; thaw at room temperature and rewarm to refresh the caramel. If prepping pears early, toss with lemon juice to prevent browning.

Nutrition (per serving)

Approximate per 1 of 10 servings: 420 calories; 17 g fat (10 g saturated); 64 g carbohydrates; 3 g fiber; 39 g sugars; 4 g protein; 310 mg sodium.