I make this every year at the holidays.Â Â Firecracker and I made itÂ yesterday forÂ Thanksgiving.Â She helped sautee the pears (local, organic, from Hood River) and make the reduction, measure the dry ingredients, and crack the eggs.Â She isÂ a super kitchen helper.Â
If you make this, and haveÂ little kitchen helpers, I recommend cookingÂ an extra pear for each helper -otherwise, you may find yourself with too few pears to top the cake.Â Â Â Not much is more tempting than pearsÂ caramelized in butter and sugar!Â Â Â
I have saved every issue of Martha Stewart Living since I began subscribing in 1997 (yup, back when I was a college freshman!).Â ThisÂ recipe is from the Dec/Jan 1997Â issue, but I just discovered that it’s also here.Â 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.Â Also, it’s a little time-consuming, but the flavor of the caramelized pears with the gingerbread is delicious.Â I servedÂ each slice with a dollopÂ of honey cream cheese frosting.
6 thoughts on “Pear Upsidedown Gingerbread Cake”
Oh, that looks so yummy! What a treat!
We’ve been down in your neck of the woods this weekend, visiting family in Battle Ground. Someday we’ll have to hook up when we come down again.
Yum, that looks amazing! Thanks for commenting on my blog. Looks like we’re living parallel lives. 🙂
Oh, that looks amazing!!!!
Pingback: An Exaltation of Larks » Perry, Sauce, and Butter
Pingback: Lark Song Knits » Blog Archive » Persimmon Cake
Pingback: Lark Song Knits » Blog Archive » Oatmeal-Honey-Molasses Bread
Comments are closed.