Gingerbread Skillet Cake with Pears

Ingredients

• 4 large Bosc pears, cored and sliced 1/4
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 1/3 cup firmly packed light brown sugar
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 5 tablespoons unsalted butter, cut into pieces
• 1/3 cup buttermilk
• 1/4 cup molasses

Preparation

1. Toss together pears and 2 tablespoons flour. Set aside.
2. Melt 3 tablespoons butter in a 9" cast-iron skillet over medium heat. Sprinkle brown sugar evenly in skillet. Fan pear slices in skillet over brown sugar.
3. Combine 1 cup flour and next 6 ingredients in a large bowl. Cut 5 tablespoons butter into flour mixture with a pastry blender until crumbly. Add buttermilk and molasses, stirring just until moistened. Spread batter evenly over pears, leaving a 1" edge.
4. Bake at 350° for 45 minutes or until bubbly and browned. Cool in pan on a wire rack 30 minutes before serving. Serve warm with vanilla ice cream.