This festive dessert turns classic molasses gingerbread into a skillet upside-down cake with pears simmered in brown sugar and butter. A perfect recipe for your next holiday gathering!
Level
Intermediate
Prep Time
30 minutes
Cook Time
30-40 minutes
Serves
8-12
Cook it With Our
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in skillet on the stovetop over medium-low heat. When butter has fully melted, turn skillet to coat the sides up to the rim. Sprinkle brown sugar over the surface. Wait 3-4 minutes until sugar has partially melted, then arrange sliced pears on top in a pattern of your choice. Turn heat to low.
- In a medium bowl, combine molasses and boiling water, stirring until well blended. Add oil, ginger, and lemon zest.
- In a separate bowl, combine remaining dry ingredients and mix well. Working in two batches, mix dry ingredients into the molasses mixture. Stir until fully combined, then slowly pour the batter over the arranged pears in the cast iron skillet, taking care not to disrupt the pattern. Bake in the oven for 30 minutes, or until a tester in the middle of the cake comes out clean.
- Let the cake sit for 5 minutes, then run a knife around the edge of the skillet to loosen. Place a large plate or serving board over the skillet and using
potholders , carefully invert the cake onto the plate. Serve warm or at room temperature.
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