Name: Pear Gingerbread Upside-Down Cake for Thanksgiving and Christmas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 4 tbsp butter, unsalted, melted; ½ cup brown sugar, packed; 3 pears, Bosc or Anjou, peeled, cored and sliced 1 cm thick; 1 ½ cup flour, all-purpose (190 g); 1 tsp baking powder; ½ tsp baking soda; 2 tsp ground ginger; 1 ½ tsp cinnamon, ground; ¼ tsp ground cloves; ½ tsp salt; ½ cup butter, softened (113 g); ½ cup brown sugar, packed; 1 egg, large, at room temperature; ½ cup molasses, mild, unsulphured; ½ cup hot water

Autumn Winter 1 h 10 min 8 servings430 Calories

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Gingerbread and pears are a quiet, classic match: the dark, spicy sweetness of molasses against fruit that turns buttery and caramel-glazed in the oven. This pear gingerbread upside-down cake is baked with the fruit on the bottom, then flipped so the glossy pears sit on top. It looks like a bakery showpiece, yet it is made in one bowl with pantry spices, which makes it a smart choice for Thanksgiving, Christmas or any cold-weather dinner party.

Why this cake works for the holidays

Most holiday desserts are either heavy (pie, pudding) or fussy (layered cakes). This one sits in between. Gingerbread batter is naturally moist because of the molasses, and it keeps well for two days, so you can bake it the day before and spend the big day on the turkey. Serve it warm with whipped cream, vanilla ice cream or a spoonful of mascarpone.

What is molasses, and what can I use instead?

Molasses is the thick, dark syrup left over when sugar is made. It tastes deep, slightly bitter and sweet at once, and it gives gingerbread its colour and chew. Look for plain “unsulphured” or “mild” molasses in the baking aisle. Avoid blackstrap, which is far too bitter here. If you cannot find it, dark treacle (UK) or dark corn syrup mixed with a spoonful of brown sugar will work, though the flavour will be milder.

Choosing and preparing the pears

Best pears: Bosc or Anjou. They are firm, hold their shape and do not turn to mush under the batter. Bartlett pears work only if they are still quite firm.
Ripeness: ripe enough to smell sweet, but still firm when pressed near the stem.
Slicing: cut slices about 1 cm (⅜ inch) thick. Thinner slices disappear; thicker ones stay raw in the middle.
Arrange them tightly, overlapping in a fan, because they shrink as they bake.

Tips for a clean flip

Line the bottom of the pan with parchment paper after buttering, then pour the caramel over it.
Let the cake rest for 10 minutes only. Any longer and the caramel hardens and glues the pears to the pan; any less and the cake can tear.
If a pear slice sticks, simply lift it off and press it back into place. Nobody will notice.
Use a metal or light-coloured 9-inch (23 cm) round pan. A springform pan can leak the caramel, so avoid it.

Variations

Apple version: swap the pears for firm apples such as Granny Smith or Honeycrisp.
Extra crunch: scatter ½ cup (50 g) chopped pecans or walnuts into the caramel before adding the pears.
Citrus lift: add the zest of one orange to the batter.
Less sweet: reduce the topping sugar by 2 tablespoons; the caramel will be a little softer.

Serving ideas for the holiday table

For Thanksgiving, serve slim wedges alongside pumpkin pie so guests who want something lighter and spicier have a choice. At Christmas, a dusting of powdered sugar and a few fresh rosemary sprigs make it look festive without any extra work. A hot cup of tea or coffee is all it needs.

Storage and make-ahead

Bake the cake up to a day ahead, cool completely and cover at room temperature for up to 2 days. Refrigerate for up to 5 days and rewarm single slices for 10 to 15 seconds in the microwave. Unflipped baked cake can also be frozen, wrapped well, for up to 2 months; thaw overnight in the refrigerator. Note that the cake contains wheat, eggs, butter and milk-derived ingredients, so check labels if you are cooking for guests with allergies.