Caramelized pear gingerbread cake pairs a dark, warmly spiced crumb with tender fruit and a shiny brown-sugar topping. The pears bake underneath the batter, then become the centerpiece when you turn the cake onto a platter. Serve it in generous squares while it is still warm, with a spoonful of whipped cream if you like.
This is a good choice when you want a seasonal dessert without rolling pastry or making frosting. Ginger, cinnamon and cloves give the cake plenty of character, while molasses adds depth and its familiar deep brown color. The pear topping supplies the finishing touch straight from the pan.
Why Make Caramelized Pear Gingerbread Cake?
There are two parts to prepare: the fruit topping and the gingerbread batter. Neither requires elaborate decorating. Arranging the pears takes a few extra minutes, but their overlapping slices give the finished cake a pretty surface. A square pan also makes serving straightforward: cut three rows in each direction for nine portions.
Expect a moist cake with soft pear slices and a sticky glaze, rather than a crisp caramel shell. The butter and brown sugar mingle with the fruit juices during baking, leaving the top glossy and the cake immediately beneath it especially tender.
What You Will Need
For the topping: 4 medium firm-but-ripe pears, 1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) packed light brown sugar and 1/8 teaspoon cinnamon. Set aside a little extra butter for the pan.
For the cake: 2 cups (250 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon salt, 3/4 cup (255 g) molasses, 3/4 cup (180 ml) warm water, 1/2 cup (113 g) softened butter, 1/3 cup (67 g) packed light brown sugar, 1 large egg and 1 teaspoon vanilla.
Choose Bosc or Anjou pears that are just ripe and still firm enough to slice neatly. USA Pears recommends firmer varieties for baking because they retain their shape. Very soft fruit can collapse, while rock-hard pears may stay tough. Peel and core them before cutting thin, even slices.
Use regular or dark unsulphured molasses, not blackstrap. King Arthur explains the differences between molasses types; blackstrap has a much stronger, more bitter flavor. The warm water helps loosen the thick molasses before it goes into the batter.
Have a 9-inch square metal pan at least 2 inches deep, parchment, a small saucepan, mixing bowls, an electric mixer and a large heatproof rimmed platter ready. A solid-bottom pan keeps the syrup contained. A springform pan can leak.
How to Make the Cake
Prepare the fruit layer. Heat the oven to 350°F (175°C). Butter the pan, line its bottom with parchment and butter the paper. Arrange the peeled pears in tightly overlapping rows, using slices about 1/8 inch thick. Heat the topping butter, sugar and cinnamon for 3–5 minutes, whisking until combined, then pour over the fruit.
Mix the gingerbread. Whisk the dry ingredients together and stir the molasses into the warm water separately. Beat the softened butter and remaining brown sugar until creamy, then add the egg and vanilla. Add the flour mixture in three portions, alternating with the molasses mixture in two portions. Mix gently and stop once combined.
Bake until the center is ready. Spoon the batter across the pears and spread gently. Bake for 35–45 minutes. The center should spring back lightly, and a skewer should emerge without wet batter. Test the cake itself rather than pushing into the juicy fruit underneath. Loosely cover with foil if the surface browns too quickly.
Tips for Turning It Out
Give the cake 15 minutes on a rack before unmolding. This short rest lets it settle without allowing the topping to cool completely. Loosen the edges, cover the pan with your platter and use oven mitts to hold both pieces firmly while turning them together.
Set the platter down before lifting the pan. Peel off the parchment carefully and return any pear slices that cling to it. The syrup will still be hot, so keep your hands clear of the edges. A platter with a rim catches any sauce that runs from the cake.
Serving and Storage
Serve warm or at room temperature. A modest spoonful of whipped cream or a small scoop of vanilla ice cream works well beside the spiced cake. Add either topping to individual portions rather than covering the whole cake, especially if you expect leftovers.
The cake is nicest the day it is baked. Once cooled, cover leftovers and refrigerate for up to 4 days, keeping whipped cream separate. The fruit layer gradually softens the crumb. For another cozy bake, try our Tasty But Lighter Gingerbread.
A Few Common Questions
Can I use canned pears? Fresh, firm pears are the better choice here. Canned fruit is already soft and can break apart during baking.
Can I use a smaller pan? Keep the specified 9-inch square pan. A smaller pan makes a deeper cake and may overflow or leave the middle underbaked.
How much time should I allow? Plan on about 90 minutes, including preparation, cooking the topping, baking and the 15-minute rest before turning out.
Technique references: Sally’s upside-down pear gingerbread cake and King Arthur’s upside-down gingerbread.
Printable Recipe
Before you print the recipe, please consider sharing it on Facebook or saving it to Pinterest. Thank you for helping more people find Yeyfood.
Caramelized Pear Gingerbread Cake
Tender molasses gingerbread topped with overlapping pear slices and a glossy brown-sugar butter glaze. Bake in a square pan, turn out while warm and serve in generous squares.
Ingredients
- For the pear topping:
- 4 medium firm-but-ripe pears, preferably Bosc or Anjou
- 1/2 cup (113 g) unsalted butter, plus a little for greasing the pan
- 1/2 cup (100 g) packed light brown sugar
- 1/8 teaspoon ground cinnamon
- For the gingerbread:
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 3/4 cup (255 g; 180 ml) unsulphured molasses, regular or dark, not blackstrap
- 3/4 cup (180 ml) warm water, about 100°F (38°C)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- For serving:
- Whipped cream or vanilla ice cream, optional
Instructions
- Heat the oven to 350°F (175°C). Lightly butter a 9-inch square solid-bottom metal cake pan at least 2 inches deep. Line only the bottom with a fitted square of parchment and lightly butter the paper. Do not use a springform pan.
- Peel and core the pears, then cut lengthwise into slices about 1/8 inch thick. Arrange in tight overlapping rows across the bottom of the prepared pan, distributing the fruit evenly.
- Put the topping butter, 1/2 cup brown sugar and 1/8 teaspoon cinnamon in a small saucepan. Warm over medium-low heat, whisking frequently, for 3–5 minutes, until the butter melts and the mixture is evenly combined. Do not cook it to a hard caramel. Pour carefully and evenly over the pears.
- Whisk the flour, baking soda, ginger, 1 1/2 teaspoons cinnamon, cloves and salt in a bowl. In a separate heatproof jug, stir the molasses and warm water together until smooth.
- Beat the softened butter with the 1/3 cup brown sugar for about 2 minutes, until creamy. Beat in the egg and vanilla. Scrape the bowl. With the mixer on low, add the flour mixture in three additions, alternating with the molasses mixture in two additions. Stop as soon as the batter is combined, then scrape the bottom of the bowl and fold briefly by hand.
- Spoon the batter over the pears in several portions and gently spread level without moving the fruit. Bake for 35–45 minutes, until the center springs back lightly and a skewer inserted into the cake comes out without wet batter. Avoid pushing the skewer into the pear topping. If the surface darkens before the center is ready, tent loosely with foil.
- Set the pan on a rack for 15 minutes. Run a thin knife around the sides. Place a heatproof rimmed serving platter larger than the pan over the cake. Wearing oven mitts and holding the pan and platter firmly together, carefully invert them. Set the platter down, lift off the pan and peel away the parchment. Replace any pear slices that remain on the paper.
- Cut into 9 squares and serve warm or at room temperature. Add whipped cream or ice cream to individual portions if desired. Once the remaining cake has cooled, cover and refrigerate for up to 4 days. Store any whipped cream separately.
Notes
Use the specified 9-inch square pan, at least 2 inches deep, with a solid bottom to contain the syrup. Select pears that are just ripe but still hold their shape; avoid very soft or rock-hard fruit. Regular or dark unsulphured molasses works here; blackstrap is too bitter for this formula. The cook-time estimate allows 5 minutes for the topping and up to 45 minutes in the oven. Allow 15 minutes in the pan before unmolding; cooling fully in the pan can make the topping stick. Contains wheat, milk and egg.
If you enjoyed this recipe, please share it on your social media. If you have any questions or feedback, leave a comment below. I would love to hear from you! Join our foodie group on Facebook.
