Pear Gingerbread Upside-Down Cake

Entertaining is easy with this moist and aromatic dessert. Enjoy in the cooler seasons of the year…

Topping
1/4 cup butter, melted
1/4 cup brown sugar
3 pears, cored, peeled and sliced thin or canned pears, drained

Cake
1/4 cup butter, softened
1/2 cup brown sugar
2 eggs
1 cup applesauce
1/2 cup molasses
1 1/2 cup Highwood Crossing Organic Muffin and Pancake Mix
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Preheat oven to 350°F.

To make the topping, pour the butter into the bottom of a 8×8 inch or 9×9 inch round or square pan. Sprinkle sugar evenly over the bottom of the pan. Lay pears on top, cut side up, cutting them to fit if needed.

To make cake, cream butter and sugar, then add eggs. Beat well. Stir in applesauce and molasses. In a separate bowl, combine remaining dry ingredients and stir into above mixture.

Spoon batter over the pears and bake for about 45 minutes or until a tester inserted into the centre comes out clean. Run a knife around the edges of the cake and invert onto a serving platter. Leave the pan inverted for 5 minutes to allow the topping to drip down.

Makes 8-9 large servings and 12-16 small to average servings.