A chilly fall evening. A cup of hot tea. A good book by the fire. How could it be more perfect? A piece of moist gingerbread cake, studded with candied ginger and topped with sliced pears and brown sugar, that’s how.
1/4 cup butter
3/4 cup brown sugar
2-3 pears, peeled, cored and thinly sliced
2 cups flour
1/3 cup chopped candied ginger
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/8 teaspoon cloves
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup milk
1/4 cup vegetable oil
2 large eggs
Heat oven to 350. Butter a 10” ovenproof skillet.
Combine brown sugar and butter in small saucepan. Stir until combined and continue stirring until butter melts and syrup comes to a boil. Pour into bottom of skillet. (it will be rather thick)
Arrange pears on top of syrup in skillet.
Mix dry ingredients and make a well in the center. Whisk together the remaining ingredients and pour into the well. Mix until just moist. Pour over pears in skillet.
Bake for 45 minutes or until pick inserted into center comes out clean. Remove from oven and immediately run a knife along the edge of the cake. Invert onto large serving plate.Let sit for about 5 minutes before removing the skillet.
Serve cake warm or cold with whipping cream.