Preheat the oven to 375°F. Lightly grease a square baking dish with cooking oil.
Peel the skin off the pears with a vegetable peeler. Slice the pears in half then remove the inner core and stem with a spoon and knife.
Brush the pears with the lemon juice and slice them into thin strips.
Pour melted butter evenly into the baking dish. Sprinkle brown sugar over top.Arrange the pears into a single layer on top of the butter and sugar.
In a large bowl mix together the dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, and nutmeg.
Mix together the eggs, milk, molasses and vegetable oil in a separate bowl.
Add dry ingredients to the wet ingredients and mix together until just combined.
Pour the cake into the prepared square baking dish. Bake for 28-32 minutes, or until a toothpick comes out clean when poked through the center. Let cool 5 minutes in baking dish.
Gently loosen the sides of the cake with a butter knife or spatula. Place a large plate (big enough to cover the cake) overtop of the baking dish. Gently flip the baking dish over on to the large plate. The bottom of the cake is now facing up (this is the side with pears). If any pears stick in the baking dish, just remove and place back on to the top of the cake.
Slice into squares, serve and enjoy!
Recipe Notes:
Leftover gingerbread cake can be stored in an airtight container in the fridge for up to 3-4 days. I like to warm slices in the microwave for a few seconds before serving again.
Slice the pears into thin strips. These will cook faster and more evenly with the cake.
If the edges of the cake are starting to brown you can cover the top with aluminum foil for the rest of the baking time.
Grease the baking pan with vegetable oil and a paper towel before adding the ingredients. This will help the cake release much easier.
Pear slices can be arranged to create a decorative pattern on top of the cake. Make them all face the same way as I did, turn them into a spiraling circle of have them facing up to show off a stronger pear shape.
Serve this delicious cake with a scoop of vanilla ice cream, a dollop of whipping cream, coconut cream, our banana nice cream recipe, dairy-free tofu ice cream, or even plain greek yogurt.