Upside-Down Pear Gingerbread

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Servings: 12 Difficulty: Intermediate
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Warm, spiced gingerbread cake topped with caramelized pears and a hint of brandy
Upside-Down Pear Gingerbread (7.5 PTS recipe image

This Upside-Down Pear Gingerbread combines the cozy, aromatic spices of traditional gingerbread with the bright, juicy sweetness of caramelized pears. The cake layer is soft and tender, while the pear topping offers a lovely contrast of texture and flavor, enriched with a splash of pear or apple brandy. It’s an elegant yet easy dessert that feels special enough for holiday gatherings or festive dinners, but simple enough for a cozy weekend treat. The combination of warm spices and fruit makes it a crowd-pleaser that pairs beautifully with coffee, tea, or a scoop of vanilla ice cream. Serve warm for the best experience, allowing the caramelized sugars to meld with the moist cake.

Upside-Down Pear Gingerbread (7.5 PTS recipe image
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Upside-Down Pear Gingerbread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 709.9

Description

This Upside-Down Pear Gingerbread combines the cozy, aromatic spices of traditional gingerbread with the bright, juicy sweetness of caramelized pears. The cake layer is soft and tender, while the pear topping offers a lovely contrast of texture and flavor, enriched with a splash of pear or apple brandy. It&# 226;ÂÂs an elegant yet easy dessert that feels special enough for holiday gatherings or festive dinners, but simple enough for a cozy weekend treat. The combination of warm spices and fruit makes it a crowd-pleaser that pairs beautifully with coffee, tea, or a scoop of vanilla ice cream. Serve warm for the best experience, allowing the caramelized sugars to meld with the moist cake.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Line a 13x9-inch baking pan with foil, leaving overhang on two opposite sides for easy removal. Grease the foil lightly.
  3. In a large nonstick skillet, melt butter over medium-high heat.
  4. Add sugar and brandy to the melted butter, stirring to combine.
  5. Add pear slices to the skillet. Sauté for about 10 minutes, until pears are glazed, lightly browned, and the juices have thickened into a syrup.
  6. Spread the sautéed pears and syrup evenly into the prepared baking pan.
  7. In a large bowl, whisk together the gingerbread cake mix and 2 cups of water until smooth.
  8. Pour the cake batter evenly over the pears in the pan.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow the cake to cool completely in the pan on a wire rack.
  11. Once cooled, invert the cake onto a cutting board using the foil handles. Carefully peel away the foil.
  12. Cut into 12 squares and serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 709.9kcal
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 8.5g43%
Cholesterol 32.2mg11%
Sodium 739.2mg31%
Total Carbohydrate 122.6g41%
Dietary Fiber 11.1g45%
Sugars 44.8g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This cake can be made up to 2 days ahead. Cover tightly and refrigerate. Bring to room temperature or warm slightly before serving.

Substitutions: If you prefer a non-alcoholic version, omit the brandy and add an extra tablespoon of water or a teaspoon of vanilla extract.

Tip: Use firm pears like Bosc or Anjou so they hold their shape during sautéing and baking.

Variation: Add a dollop of whipped cream or a scoop of vanilla ice cream on top for extra richness.

Keywords: upside-down, pear, gingerbread, cake, dessert, caramelized, brandy, spiced, baking, holiday, easy, fruit, sweet, comfort food, party, fall, winter, spices, glazed, homemade
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