RECIPE: pear gingerbread upside down cake🍐imagine a poached pear and gingerbread cookie together in one cake. definitely give this recipe a try! . CAKE BATTER: 8 tbsp softened butter 1 cup white granulated sugar 1 tbsp sour cream or yogurt 2 tbsp molasses 2 eggs 1 1/4 cup + 2 tbsp all purpose flour 1 3/4 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp ground ginger pinch ground nutmeg pinch ground cloves 1/2 cup milk 1/2 tsp vanilla extract 1/4 tsp almond extract ASSEMBLY: 3/4 cup white sugar 1/4 cup water 3 pears, I used red (halved and cored) . Preheat your oven to 350°F. Cream together the butter and sugar. Add yogurt, molasses, and eggs one at a time and mix until smooth. In a separate bowl, whisk your flour, baking powder, salt, and spices. Whisk your milk and extracts in a separate jug. Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture). Grease an 8” pan with nonstick cooking spray and line with a parchment round. Place your pear halves face down on the greased, parchment lined pan. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until bubbling and an even amber color is reached. Pour the caramel over top of the pears. Scoop the batter over the caramel covered pear and spread into an even layer. Bake the upside down cake in the preheated oven for 35-40 minutes or until the top is golden brown and springs back to the touch. When the cake comes out of the oven, run around the sides of the pan with an offset spatula to release the edges. Let the cake cool for no more than 5 minutes, run around the sides again, and then invert it onto a serving plate. Enjoy! . #cake #pear #upsidedowncake #Recipe - @bakedwithlovebyivy