Skillet Upside-Down Pear Gingerbread

Serves 10

30 Minute Prep Time

By Jenn Randazzo, MS RD on December 16, 2014 , categorized in Dessert

gingerbread

Maybe it’s my Midwest roots, but anytime someone brought over an upside down cake of any kind, I was mesmerized by how fancy it was. So, I’m bringing to you, a simple, delicious Skillet Upside-Down Pear Gingerbread. Not only is this gem gluten-free, vegan, and topped with fluffy coconut cream, but did I mention that cooking it only requires one pan (well, skillet) from start to finish? Now if that’s not a reason to celebrate, than I don’t know what is.

Ingredients

  • Pear Topping Ingredients :
  • 3 Bosc pears, cored and thinly sliced
  • 3 Tbsp vegan butter
  • 3 Tbsp palm coconut sugar
  • Gingerbread Ingredients :
  • 2½ cups gluten-free all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1¼ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¼ cup coconut oil
  • ¼ cup vegan butter
  • ½ cup light or dark brown sugar, packed
  • ¼ cup coconut palm sugar
  • 1 cup molasses
  • 2 tsp apple cider vinegar
  • Coconut Cream Ingredients :
  • 1 can (14 oz) full-fat coconut milk, refrigerated for 12 hours, liquid drained
  • 1 tsp vanilla extract

Preparation

  1. Pear Topping

    1. In a cast-iron skillet, warm butter over medium-low heat. Once melted, add sugar and stir until sugar has dissolved.
    2. Add pears, stir until coated in butter mixture and then heat until pears become soft (about 5-8 minutes). Turn down heat to lowest point on the dial.
    3. Using a spatula, remove pears from skillet and place them on a plate. Using a fork or your fingers, arrange pears back into the skillet in a single-layered, spiral pattern.
  2. Gingerbread

    1. Preheat oven to 350°F.
    2. Sift together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, salt, and cloves in large bowl.
    3. Beat butter and oil with electric mixer until smooth. Gradually incorporate brown sugar and coconut sugar, and beat until lighter and fluffier. Gradually add flour mixture, and beat just until smooth. Do not overmix!
    4. Combine molasses and vinegar in large, heatproof bowl. Boil 1 cup of water, add to molasses mixture and stir until combined. Gradually stir molasses mixture into batter. Batter will begin to foam- continue mixing until combined.
    5. Pour batter on top of sliced pears into warmed skillet. Bake 35-45 minutes, or until gingerbread begins to pull away from sides of pan and toothpick inserted in center comes out clean.
    6. Place a large cutting board or serving platter (large enough to cover the entire diameter of the skillet) on top of the skillet. With one hand in the middle of the cutting board, and the other on the handle of the skillet, quickly flip the skillet over on top of the cutting board so the pears are now on top of the gingerbread.
    7. Once cooled, cut into slices and top with coconut cream (recipe below).
  3. Coconut Cream

    1. Chill medium-sized bowl in freezer for at least 30 minutes.
    2. Pour coconut milk into chilled bowl; beat until stiff peaks just begin to form.
    3. Add vanilla extract.
    4. Continue to beat until light and fluffy.

Jenn Randazzo, MS RD

Jenn Randazzo works at Vega as a National Educator. She is passionate about building relationships that help people take ownership of their health. As a registered dietitian, she specializes in using client-centered techniques to guide people toward realistic and achievable goals. A strong believer in collaboration, she hopes to change the world through plant-based nutrition.

Top