Upside-Down Pear Gingerbread Cake
3 T butter 1/3 C packed dark brown sugar 2 medium Bosc pears, peeled and thinly sliced FOR THE CAKE: 1/2 C milk (2%) 1 T of The Olive Bin's Cinnamon Pear Balsamic Vinegar 1 egg 1/2 C packed dark brown sugar 1/3 C molasses 3 T of The Olive Bin's Butter Olive Oil 1 1/4 C all-purpose flour 2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground ginger 1/4 tsp salt 1/4 tsp ground cloves Whipped cream
- Preheat oven to 350 degrees F. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9" round baking pan. Arrange pears over butter mixture in bottom of pan.
- For cake, mix the milk and balsamic vinegar. Let stand 5 minutes. Meanwhile in a large bowl, beat egg, brown sugar, molasses, and Butter olive oil. Slowly beat in milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt, and cloves; gradually beat into molasses mixture. Spoon carefully over pears.
- Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve the cake warm or at room temperature, with whipped cream.