Pear Upsidedown Gingerbread Cake

I make this every year at the holidays.  Firecracker and I made it yesterday for Thanksgiving.  She helped sautee the pears (local, organic, from Hood River) and make the reduction, measure the dry ingredients, and crack the eggs.  She is a super kitchen helper. 

If you make this, and have little kitchen helpers, I recommend cooking an extra pear for each helper -otherwise, you may find yourself with too few pears to top the cake.   Not much is more tempting than pears caramelized in butter and sugar!   

I have saved every issue of Martha Stewart Living since I began subscribing in 1997 (yup, back when I was a college freshman!).  This recipe is from the Dec/Jan 1997 issue, but I just discovered that it’s also here.  I leave out the extra tablespoon of freshly grated ginger, because I find that with it, the flavor is a bit too sharp for little children.  Also, it’s a little time-consuming, but the flavor of the caramelized pears with the gingerbread is delicious.  I served each slice with a dollop of honey cream cheese frosting.