Upside-Down Pear Gingerbread Cake

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1.5 teaspoons baking soda
• 1 teaspoon ground cloves
• 0.5 teaspoons salt
• 0.25 cups butter
• 0.25 cups brown sugar
• 1 can pear halves , 29 ounce
• nonstick cooking spray
• 0.5 cups white sugar
• 0.5 cups butter , softened
• 1 large egg
• 1 cup molasses
• 1 cup hot water

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Lightly mix flour, cinnamon, ginger, baking soda, cloves, and salt together in a large bowl until thoroughly combined. Set aside.

3. 3

   Place 1/4 cup butter into a 10-inch springform pan, put it in the oven, and allow to melt for 1 to 2 minutes. Sprinkle brown sugar evenly over melted butter. Pat pear halves dry with paper towels and cut each half into 3 slices lengthwise. Arrange pear slices in a spiral pattern on top of brown sugar. Without disturbing arranged slices, spray the inside walls of the pan with cooking spray.

4. 4

   Beat together white sugar and 1/2 cup butter in a second large bowl with an electric mixer until creamy; beat in egg, then mix in molasses. Mix flour mixture into molasses mixture, then stir in hot water. Pour batter over pear slices in the prepared springform pan.

5. 5

   Bake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes. Cool completely in the pan before inverting onto a serving dish and removing the pan.