Caramel Pear Topping:
- 4 TBSP butter
- 1/2 cup dark brown sugar
- pinch salt
- 2 firm Bosc pears
Gingerbread Cake :
- 1/2 cup butter, room temp
- 1/2 cup sugar
- 1 egg
- 1/4 cup molasses
- 1/3 cup honey
- 1 cup milk
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
whipped cream for serving
Preheat oven to 325
Grease 10″ cake pan with butter and set aside.
In a medium saucepan, melt the butter.
Add the sugar and simmer 4 minutes.
Remove from heat, and then stir in salt.
Pour the caramel into pan and smooth evenly over the bottom.
Arrange pear slices on top of the caramel sauce. Set aside.
In a large bowl, beat butter and sugar till light and fluffy.
Add in the egg, vanilla, molasses and honey and mix until combined.
Add in the spices, salt, baking soda and flour.
Mix in the milk until combined and the batter becomes smooth.
Carefully pour over the pear slices and smooth to create an even layer.
Bake 30-40 minutes, or until a toothpick inserted into the middle comes out clean.
Cool on a wire rack for 10-15 minutes, turn out onto platter.