Pear Gingerbread Cake

Delicious ripe pears are baked into a gingerbread spiced cake that will certainly wow any guests.

Servings: 9 servings

Preheat the oven to 375°F. Lightly grease a square baking dish with cooking oil.
Peel the skin off 3 ripe Bartlett pears with a vegetable peeler. Slice the pears in half then remove the inner core and stem with a spoon and knife.
Brush the pears with 1 Tbsp lemon juice then slice the pears into thin strips.
Pour 1 Tbsp of melted unsalted butter evenly into an 8 x 8-inch baking dish. Sprinkle in 3 Tbsp brown sugar. Arrange the pears into a single layer on top of the butter and sugar.
In a large bowl mix the dry ingredients: 1 ¼ cup all-purpose flour, ½ cup granulated sugar, 3 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground allspice, 1 tsp baking powder, ½ tsp baking soda, ½ tsp ground nutmeg, ¼ tsp salt.
In a separate bowl add ½ cup milk, ¼ cup molasses, 2 large eggs, 2 Tbsp vegetable oil, and mix.
Add the dry to the wet ingredients and, mix until combined. Do not overmix.
Pour the cake mix into the prepared square baking dish. Bake for 28-32 minutes, or until a toothpick comes out clean when poked through the center. Let cool for 5 minutes in the baking dish.
Gently loosen the sides of the cake with a butter knife or spatula. Place a large plate (big enough to cover the cake) over the baking dish. Gently flip the baking dish over onto the large plate. The bottom of the cake is now facing up.
Slice into squares, serve, and enjoy!

Leftover gingerbread cake can be stored in an airtight container in the fridge for 3-4 days.

The nutritional information provided is an estimate and is per serving.

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