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Ingredients: 2 1/2 firm pears,preferably bosc 4 Tablespoon(s) unsalted butter 1 1/4 packed light brown sugar, divided 2 1/2 Cup(s) all purpose flour 1 1/2 Teaspoon(s) baking soda 1 Teaspoon(s) ground cinnamon 1 Teaspoon(s) ground ginger 1/2 Teaspoon(s) ground cloves 1/4 salt 1 Cup(s) molasses,preferably mild 1 Cup(s) boiling water 1/2 Cup(s) unsalted butter,softened 1 large egg,lightly beaten Directions: Peel and core pears and cut each into 8-12 wedges. Using a 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof), melt butter over moderate heat until foam subsides. Reduce heat to low, then sprinkle 3/4 cup of brown sugar over bottom of skillet and cook undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat. Preheat oven to 350. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, remaining 1/2 cup of brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40-50 minutes. Cool cake in skillet on a rack for 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature. Suggestion: serve with vanilla ice cream.
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