Gingerbread Pear Cake
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This is a delicious upside down cake that mixes sweet pear slices with spicy gingerbread cake. Serve warm with vanilla ice cream or just enjoy it plain.
- 1/2 C butter, melted
- 1/2 C walnuts, coarsely chopped
- 1/4 brown sugar, packed
- 2 Large pears, peeled and sliced
- 1/2 C butter, softened
- 1/3 C sugar
- 1 egg
- 1/3 C molasses
- 1 1/2 C all purpose flour
- 3/4 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 C warm water
- Melt 1/2 C butter in 9x9 baking dish in your pre-heating oven. Meanwhile, peel and slice 2 large pears.
- Remove pan from oven. Sprinkle walnuts and brown sugar over the melted butter. Arrange the pear slices on top of the butter/sugar/nut mixture. Don't be shy with the pears.
- Cream the other 1/2 C of butter and the sugar in large mixing bowl. It should be light and fluffy. Add the molasses and beat in the egg.
- In a separate bowl, combine the remaining dry ingredients. Gradually add to the creamed mixture, alternating with the warm water. The batter should have the same look and texture of creamy peanut butter.
- Pour the batter over the pear slices; try to make it as even as possible. Bake at 350 degrees for 35 minutes. Use a cake tester to make sure the cake is done. Cool for 10 minutes and then turn the dish over onto your serving platter.
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