Upside-Down Pear Gingerbread Cake

I love pears, not only for snacking, but I use them in salads and baking. From pear muffins to this delicious upside-down cake, pears are as good in breakfast and dessert baked goods as apples, maybe better.

This cake has the lovely scent and flavor of gingerbread, good anytime, but especially warming in the cooler weather of fall and winter.

Upside-Down Pear Gingerbread Cake
(Serves 8.)

• 3 tablespoons butter
• 1/3 cup packed brown sugar
• 2 medium d'Anjou pears, peeled and thinly sliced
• 1/2 cup 2% milk
• 1 tablespoon cider vinegar
• 1 large egg
• 1/2 cup packed dark brown sugar
• 1/3 cup molasses
• 1/4 cup butter, melted
• 1 1/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• Whipped cream or ice cream, optional

Preheat oven to 350°F.

Upside-Down Pear Gingerbread Cake

In a small saucepan, melt butter over medium heat; stir in the brown sugar.

Spread the butter mixture over the bottom of a greased 9-inch round cake pan. Arrange pears over top.

Mix the milk and vinegar; let stand for 5 minutes.

In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended.

In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves. Gradually beat the dry ingredients into the molasses mixture. Spoon carefully over the pears.

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate.

Serve warm or at room temperature with whipped cream or ice cream, if desired.