Upside-Down Pear Gingerbread Cake

sallysbakingaddiction.com

Robin

subheading: Topping:

4 firm medium pears

½ cup ( 115g; 1 stick) unsalted butter

½ cup ( 100g) packed light or dark brown sugar

⅛ teaspoon ground cinnamon

subheading: Gingerbread Cake:

2 cups ( 250g) all-purpose flour ( spoon & leveled)

1 teaspoon baking soda

1 and ½ teaspoons ground ginger

1 and ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

¾ cup (180ml) unsulphured or dark molasses

¾ cup (180ml) hot water (about 100°F (38°C))

½ cup ( 115g; 1 stick) unsalted butter, softened to room temperature

⅓ cup ( 67g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

for serving: whipped cream or vanilla ice cream

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