Pear Upside-Down Gingerbread Cake

Ingredients

  • (optional)
  • raspberries
  • (optional)
  • mint leaf
  • powdered sugar
  • 1 teaspoon
  • powdered sugar
  • + 66 more ingredients
    • 1 teaspoon
    • nutmeg
    • ¼ teaspoon
    • nutmeg
    • ¼ teaspoon
    • clove
    • ¼ teaspoon
    • clove
    • ¼ teaspoon
    • dry mustard
    • ¼ teaspoon
    • dry mustard
    • ¼ teaspoon
    • salt
    • ¼ teaspoon
    • salt
    • ¼ teaspoon
    • cinnamon
    • ½ teaspoon
    • cinnamon
    • ½ teaspoon
    • baking soda
    • 1 teaspoon
    • baking soda
    • 1 teaspoon
    • flour
    • 1 cup
    • flour
    • 1 cup
    • molasses
    • ¼ cup
    • molasses
    • ¼ cup
    • low-fat buttermilk
    • ½ cup
    • low-fat buttermilk
    • ½ cup
    • egg
    • 1 large
    • egg
    • 1 large
    • butter, softened
    • ¼ cup
    • butter, softened
    • ¼ cup
    • brown sugar
    • ½ cup
    • brown sugar
    • ½ cup
    • sugar
    • 2 tablespoons
    • sugar
    • 2 tablespoons
    • cooking spray
    • lemon juice
    • 1 tablespoon
    • lemon juice
    • 1 tablespoon
    • fresh ginger, peeled, grated, divided
    • 2 tablespoons
    • fresh ginger, peeled, grated, divided
    • 2 tablespoons
    • pear
    • 1 lb
    • pear
    • 1 lb

1 Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices. 2 Combine 1 Tbls ginger, lemon juice, and pear slices. 3 Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar. 4 Arrange pears in bottom of pan in a circular pattern. 5 Combine brown suga...

View full recipe at SpringPad

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