Bartlett Pear Upside Down Gingerbread Cake
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!
Servings: 8
Ingredients
- 6 pears , washed, cored and sliced lengthwise
- Butter for pan
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1/2 cup dark molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 cup boiling 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