Tender, moist upside-down cake with caramelized pear halves, warm spices, and deep molasses flavor.
Pear halves should be arranged cut-side down in the caramelized brown sugar base; this creates the attractive topping when inverted. Do not skip coring the pears—remove seeds and tough center before halving.
Molasses adds moisture and deep flavor; do not substitute with honey or corn syrup without affecting texture and taste. Store covered at room temperature for up to 2 days, or wrap and refrigerate for up to 4 days.
Ingredients
Scale
Measurement units
- 6 tbsp unsalted butter (3 tbsp for pan, 3 tbsp for batter)
- ½ cup light brown sugar (for caramelizing pears)
- 4 whole pears (firm, ripe pears work best)
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- 3 tbsp unsalted butter (for batter (part of 6 tbsp total))
- ½ cup granulated sugar
- 2 whole large eggs
- ½ cup unsulfured molasses (not blackstrap)
- ½ cup hot water
Ingredients
Scale
Measurement units
- 6 tbsp unsalted butter (3 tbsp for pan, 3 tbsp for batter)
- ½ cup light brown sugar (for caramelizing pears)
- 4 whole pears (firm, ripe pears work best)
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- 3 tbsp unsalted butter (for batter (part of 6 tbsp total))
- ½ cup granulated sugar
- 2 whole large eggs
- ½ cup unsulfured molasses (not blackstrap)
- ½ cup hot water
Instructions
Preheat oven and prepare pan
Preheat oven to 350°F.
Melt 3 tbsp butter in the 9-inch cake pan over low heat or in the oven.
Sprinkle light brown sugar (½ cup) evenly over the melted butter.
Equipment: oven, 9-inch round cake pan, cake tester or toothpick
Prepare and arrange pears
Halve each of the pears lengthwise and use a small spoon or melon baller to remove the core and seeds.
Arrange pear halves cut-side down in the sugar-butter mixture in the pan, fitting them snugly in a circular pattern.
Equipment: 9-inch round cake pan, electric mixer or wooden spoon
Mix dry ingredients
In a medium bowl, whisk together 1.75 cups flour, baking powder (1 ½ teaspoon), baking soda (½ teaspoon), ground ginger (1 ½ teaspoon), ground cinnamon (1 teaspoon), ground cloves (¼ teaspoon), and 0.5 tsp salt.
Equipment: whisk, 9-inch round cake pan, medium mixing bowl, large mixing bowl
Cream butter and sugar
In a large bowl, beat 3 tbsp softened butter and granulated sugar (½ cup) together until light and fluffy, about 2–3 minutes.
Equipment: medium mixing bowl, large mixing bowl
Combine wet ingredients
Beat in the 2 eggs one at a time, mixing well after each addition.
Stir in 0.5 cup molasses until fully incorporated.
Equipment: medium mixing bowl, large mixing bowl
Build batter
Alternate adding the dry mixture and hot water (½ cup) to the wet ingredients, beginning and ending with dry ingredients; stir gently until just combined.
Pour and bake
Carefully pour the batter over the pear halves in the pan, spreading evenly.
Bake in the preheated 350°F oven for 45–50 minutes, until a cake tester inserted in the center comes out with a few moist crumbs.
Equipment: oven, 9-inch round cake pan, cake tester or toothpick
Invert and cool
Remove cake from oven and let cool in the pan for 5 minutes.
Run a thin knife around the edges to loosen the cake, then invert it onto a serving plate, allowing the caramelized pears to face up.
Cool completely on a rack before serving, about 30 minutes.
Equipment: oven, 9-inch round cake pan, cake tester or toothpick, cooling rack
Before you cook
Cook notes
- • Pear halves should be arranged cut-side down in the caramelized brown sugar base; this creates the attractive topping when inverted.
- • Do not skip coring the pears—remove seeds and tough center before halving.
- • Molasses adds moisture and deep flavor; do not substitute with honey or corn syrup without affecting texture and taste.
- • The batter will be thick and somewhat lumpy after adding hot water; this is normal and will smooth as it bakes.
- • Invert the cake onto a serving plate while still warm (within 5 minutes of removal from oven) so the caramelized pears release cleanly.
- • Store covered at room temperature for up to 2 days, or wrap and refrigerate for up to 4 days.
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