Roasted Pear Upside-down Gingerbread Cake
- ¾ c. sugar
- 1 tsp ginger, freshly grated
- 2 c. water
- 1 tsp baking powder
- 3 medium pears, peeled, halved, and cored
- ½ c. dark molasses
- ¾ tsp. cinnamon, freshly grated
- 1 tsp baking soda
- ½ tsp. cloves
- 2/3 c. butter
- ½ tsp. allspice
- 1 c. sour cream
- 2 c. flour
In a saucepan add water, sugar and pears. Simmer and poach pears until tender. Remove pears. Increase temperature to reduce pear and sugar syrup to gold brown.
Pour caramelized pear syrup to glaze a cast-iron skillet ¼-inch deep. Place pears in symmetrical fan design then prepare the cake batter.
Preheat oven to 350 F. Set up double boiler. Place molasses in large bowl. Add butter, sour cream. Sieve in baking soda. Mix until mixture begins to foam.
Remove from heat and place on cool cloth. Add eggs. Incorporate with all dry ingredients through sieve and stir to combine.
Spoon batter onto arrangement of pears in skillet. Gently tap skillet on counter to allow air bubbles to escape.
Bake 35 to 45 mins. Rest on cooling rack 10 mins and then invert onto a serving plate.