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Pear and Ginger Upside-Down Cake from Sunset Magazine
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 10 to 12

Ingredients:
  • 2  tablespoons  plus 1/2 cup (1/4 lb.) butter, at room temperature 
  • 1 1/2  cups  firmly packed brown sugar 
  • 3  tablespoons  chopped crystallized ginger 
  • 2  firm-ripe Bosc pears (1 lb. total) 
  • 2 1/2  cups  all-purpose flour 
  • 2  teaspoons  baking powder 
  • 1  teaspoon  baking soda 
  • 1 1/2  teaspoons  ground ginger 
  • 1  teaspoon  ground cinnamon 
  • 1/2  teaspoon  salt 
  • 1/4  teaspoon  ground allspice 
  • 2  large eggs 
  • 3/4  cup  dark molasses 
  • 1 1/4  cups  buttermilk 
Instructions:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Pan should be a 9-inch cheesecake pan with removable sides that is at least 2.5 inches tall
  3. Line pan with cooking parchment; place 2 tbsp butter in bottom of pan
  4. Evenly coat with ½ cup brown sugar and ginger
  5. Peel pears and cut in half lengthwise, then, slicing parallel to cut edge, cut into 1/2-inch-thick slices; cut core out
  6. Place a single layer of flat pears over sugar mixture in pan
  7. Wisk flour, baking powder and soda, ginger, cinnamon, salt and allspice together in a separate bowl
  8. In a separate bowl beat ½ cup butter and 1 cup brown sugar with an electric mixer; add eggs and molasses while continuing to beat
  9. Add flour mixture and buttermilk slowly while continuing to beat until mixture is well blended; pour on tip of pears
  10.   Bake in a 325° approximately, 1 hour and 35 to 40 minutes (cake center may settle slightly). Let cool in pan on a rack about 20 minutes. Remove pan sides. Serve warm.

 


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