This recipe is experimental.

Ingredients

Topping

• 4 medium pears
• 1 stick butter
• 1/2 cup brown suagar
• 1/8 teaspoon group cinnamon

Gingerbread Cake

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup dark molasses
• 3/4 cup hot water
• 1 stick butter
• 1 egg, room temp
• 1 tsp pure vanilla

Instructions

Topping

• Preheat your oven to 350 degreesF (175 degreesC).
• Peel, core, and slice the pears into thin wedges.
• In a 10-inch oven-safe skillet, melt the butter over medium heat.
• Add the brown sugar and cinnamon to the butter, stirring until dissolved and bubbling.
• Arrange the pear slices in a single layer over the caramel mixture in the skillet. Remove from heat and set aside.

Gingerbread Cake

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
• In a separate large bowl, beat the molasses, hot water, and softened butter until smooth.
• Add the egg and vanilla to the wet mixture, mixing until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
• Pour the batter evenly over the pears in the skillet.

Bake and Serve

• Place the skillet in the preheated oven and bake for 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the skillet for about 10 minutes.
• Carefully run a knife around the edges to loosen the cake, then invert it onto a serving plate.
• Serve warm, optionally with whipped cream or vanilla ice cream.

Enjoy your Pear Gingerbread Caramel Cake! 🎄