By Lisa Varner Charleston, via tasteofhome.com
The flavours of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside-down cake. Leftovers—if there are any, taste great with coffee or tea the next day.
Serves 9
Ingredients
1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 large egg
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Cream or ice cream, optional
Method
Pour melted butter into a 23 cm square baking pan; sprinkle with nuts and brown sugar.
Arrange pears over nuts.
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and
molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
Spread batter over pears.
Bake at 180°C for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
Cool for 10 minutes before inverting onto a serving plate.
Serve warm with cream or ice cream if desired.