This recipe is shared with us via a lovely reader, Brendi, who writes: "...from my 1965 Better Homes and Gardens cookbook which was my first cookbook and the one I still use more than any other." Bartlett Pear Upside Down Gingerbread Cake with thick cream is a classic prairie autumn home food and this recipe will take you right back to your childhood!
Course
Dessert
Cuisine
Canadian
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings8
AuthorValerie Lugonja via Brendi and Better Homes and Gardens
Ingredients
6pears, washed, cored and sliced lengthwise
Butter for pan
1/2cupbrown sugar
1tablespoonflour
1/2cupsugar
1/2cupbutter
1egg
1/2cupdark molasses
1 1/2cupsflour
1/2tspsalt
3/4tspbaking soda
1 1/2tspginger
1tspcinnamon
1/2cupboiling water
Instructions
Preheat oven to 350 F
Generously butter an 8x8x3 pan; arrange pear slices decoratively on the bottom
Cover with mixture of 1/2 cup brown sugar and 1 tablespoon flour (The flour keeps the juice from the pears from being too juicy)
Cream butter and sugar well; add egg
Add molasses; beat well
Mix dry ingredients together; add to butter mixture alternately with water while gently whipping
Carefully pour batter over pears; bake at 350F for 35 to 40 minutes
Serve with thick cream or vanilla ice cream and a sprig of fresh and fragrant mint