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Gingerbread Skillet Cake with Pears

Gingerbread Skillet Cake with Pears

Serve this holiday-inspired cake as a dessert or as an interesting brunch dish in place of French toast or crêpes.

Oxmoor House MAY 2004

  • Yield: 8 servings


  • 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


Toss together pears and 2 tablespoons flour. Set aside.

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.

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.

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.


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Gingerbread Skillet Cake with Pears Recipe