Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pear Upside-Down Gingerbread Cake 3.7 (96) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 19, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch-square cake This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make. Ingredients 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan. 5 large ripe Bartlett pears, peeled, cored, and quartered 2 tablespoons freshly squeezed lemon juice ¼ cup granulated sugar 6 tablespoons brandy 1 cup all-purpose flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ teaspoon salt ¼ cup packed dark-brown sugar 3 large eggs ½ cup unsulfured molasses 1 tablespoon freshly grated ginger 1 teaspoon baking soda 2 tablespoons boiling water Directions Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger. Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve. Rate it Print