Recipe courtesy of Sonia Lacasse (eviltwin.kitchen) / © sonia lacasse (eviltwin.kitchen)

Upside Down Spiced Pear Cake

• 60 mL (1⁄4 cup) butter, melted
• 250 mL (1 cup) light brown sugar, packed and divided
• 4 ripe pears, peeled and thinly sliced
• 375 mL (1½ cups) unbleached all-purpose flour
• 5 mL (1 tsp) baking soda
• 5 mL (1 tsp) baking powder
• 15 mL (1 Tbsp) ground ginger
• 5 mL (1 tsp) ground cinnamon
• 2 mL (½ tsp) ground nutmeg
• 2 mL (½ tsp) salt
• 1 mL (1⁄4 tsp) ground cloves
• 125 mL (½ cup) butter, softened
• 2 large eggs, at room temperature
• 250 mL (1 cup) unsweetened applesauce
• 125 mL (½ cup) blackstrap molasses
• Vanilla ice cream
• Nuts, chopped
• Honey

Preheat oven to 180 C (350 F). Grease a 23-cm (9-inch) springform pan.

In a small bowl, mix melted butter and 125 mL (1⁄2 cup) brown sugar. Spread mixture evenly in the pan. Top evenly with pears, covering the entire mixture.

In a large bowl, whisk dry ingredients. In a stand mixer bowl, beat softened butter and remaining sugar with the paddle attachment on medium-high until fluffy. Add eggs and beat until airy. Mix in applesauce and molasses. Mix in dry ingredients on low until just incorporated. Pour evenly over the pears.

Place aluminum foil under and around sides of pan. Bake for 60 minutes, or until a toothpick inserted in the centre comes out clean. Cool until safe to handle, then flip onto a plate. Serve with vanilla ice cream, nuts and honey. Makes 8 to 10 servings.