Ingredients:

  • 3 large (approx. 1 lb / 450g) firm pears, peeled, cored, and sliced thin
  • 4 tbsp (55g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground ginger
  • 1 tsp (2g) cinnamon
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 1/3 cup (80ml) unsulphured molasses
  • 1 tbsp (15g) fresh ginger, finely grated
  • 3/4 cup (180ml) buttermilk, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan.
  2. Mix melted butter, brown sugar, and vanilla directly in the springform pan.
  3. Arrange pear slices in an overlapping circular pattern over the butter mixture, pressing them firmly into the sugar.
  4. In a large bowl, whisk together flour, baking soda, ground ginger, cinnamon, and salt.
  5. Add softened butter and brown sugar to the dry ingredients; mix until the texture resembles coarse sand.
  6. Stir in the egg, molasses, and freshly grated ginger until smooth.
  7. Gradually pour in the buttermilk, stirring with a spatula until just combined; do not overmix.
  8. Pour the batter evenly over the pears, smoothing the top with a spatula.
  9. Bake for 40-45 minutes until the edges pull slightly away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Let the cake cool for 10 minutes before releasing the springform sides and flipping onto a platter.