A extra delicious upside down pear cake recipe that is delicious served warm out of the oven
Preheat oven to 350degrees.
Butter or line a 9-inch-circle cake pan.
In a large bowl, toss pears with lemon juice.
In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar.
Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes.
Turn pears over; cook other sides until brown, 2 to 3 minutes.
Using a slotted spoon, transfer cooked pears to a plate.
Cook remaining pears; transfer to plate.
To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar.
Cook, stirring, until reduced to syrup, about 1 minute.
Pour into cake pan; swirl to spread.
Starting in one corner of pan, fan out pears in single layer. Set aside.
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.
In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy.
Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger.
Add half of flour mixture; combine on low speed.
In a small bowl, combine baking soda and boiling water; beat into batter.
Beat in remaining flour mixture until combined.
Pour into pan; bake 25 minutes.
Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes.
Cool on awire rackfor 1 hour.
Once cool, run a knife around the edges and flip your cake to serve.