Pear-Gingerbread Upside-Down Cake

Name: Pear-Gingerbread Upside-Down Cake
Yield: 8 to 10 Servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter; 1 cup (packed) golden brown sugar, divided; 3 Anjou pears, peeled, halved, cored, cut crosswise into 1/3-inch-thick slices; 2/3 cup mild-flavored (light) molasses; 2 large eggs; 3/4 cup ginger preserves (such as Robertson's); 1 1/2 cups self-rising flour; 1 tablespoon pumpkin pie spice

By The Bon Appétit Test Kitchen

October 31, 2005

Recipe notes