PEAR-CRANBERRY GINGERBREAD CAKE

Pear-Cranberry Gingerbread Cake image

I love the warm, spicy flavors and festive fall fruits in this upside-down gingerbread cake. It's simple enough to whip up for lunch boxes, but also has a place at any holiday buffet. -Christina Metke, Calgary, Alberta

Provided by Taste of Home

Time 1h

Yield 24 servings.

Number Of Ingredients 15

Ingredients

3/4 cup butter, melted, divided
2/3 cup packed brown sugar, divided
3 medium pears, sliced
2 cups fresh or frozen cranberries, thawed
3/4 cup brewed chai tea
1/2 cup sugar
1/2 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Pour 1/4 cup melted butter into a 13x9-in. baking dish; sprinkle with 1/3 cup brown sugar. Arrange pears and cranberries in a single layer over brown sugar., In a small bowl, beat the brewed tea, sugar, molasses, egg and remaining butter and brown sugar until well blended. Combine the remaining ingredients; gradually beat into tea mixture until blended., Spoon over pears. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 124mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges