Resolutions and Gingerbread Pear Upside Down Cake

I’ve decided to make Good Man my sous chef for a few weeks because he needs to learn how to cook some foods. Today we baked a cake using a recipe from A Garden Supper Tonight: Historical Seasonal Recipes and Home Lore, a book we picked up last summer when we visited the Laura Ingalls Wilder Museum in Minnesota.

This was originally written for a cast iron Dutch oven. I just poured the stuff in an 8 by 8 baking dish and it worked out great.

Gingerbread Pear Upside Down Cake

2 C flour
2 t baking powder
1/4 t baking soda
1/2 t salt
1 t cinnamon
2 t ground ginger

1/3 C butter (plus extra—see recipe)
1/3 C sugar
2/3 C molasses
3/4 C buttermilk
1 egg

3 firm pears, peeled and sliced (we didn’t peel anything, and I also threw in some bits of Asian pears)
a handful dried or fresh cranberries (if using dried, soak in a little warm rum or water until plump)
brown sugar (2-4 T—see recipe)

Preheat oven to 350 F.

Sift flour, powder, soda, salt, and spices together and set aside.

Cream butter and add sugar gradually, beating until fluffy. Add egg and molasses, then flour alternately with buttermilk. Beat until just smooth. Set aside.

Melt a tablespoon or two of butter in a skillet. Put 2-4 tablespoons brown sugar in the pan and let it bubble. Add the pears and toss until they’re coated and the sugar mixture is melted. Put the cranberries in the skillet with the pears. Pour the gingerbread batter on top. Bake in 350 oven for 30-50 minutes until done. Carefully flip onto a plate soon as it comes out of the oven.

Gingerbread Pear Upside Down Cake

Good Man Approved


Completely unrelated, here are my resolutions for the year.

1) To walk/hike 1,000 miles.

2) To sew up more fabric than I buy.

3) To menu plan every single week.