1/4 cup butter
1 tbsp brown sugar
3/4 tsp cinnamon
2 ripe Bartlett pears, peeled & sliced thin
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 rounded tsp ginger*
1 rounded tsp cinnamon*
1/2 tsp allspice*
1/2 tsp nutmeg*
*or substitute 3 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup butter
1 cup firmly packed brown sugar
2 large eggs
2/3 cup molasses
1/3 cup applesauce
1 peeled & thinly diced Bartlett pear
Lightly butter or use cooking spray to grease your 9 inch cheesecake pan. If yours has a dimpled bottom like mine, you can add one or two pieces of parchment paper to the bottom to avoid a dimpled pear top. Make thin slices with your 1/4 cup of cold butter, and layer on the bottom of your pan. Sprinkle with a mixture of 1 tbsp brown sugar and 3/4 tsp cinnamon.
Layer with thin slices from 2 Bartlett pears.
For the cake:
Mix flour, baking soda, baking powder, salt and spices in bowl. In second bowl, mix 1/2 cup softened butter, brown sugar, eggs, applesauce, and molasses in that order. Mix flour mixture into moist egg & sugar mixture with hand mixer until blended. Once blended, add diced pear and gently fold in with spatula. Pour cake mixture over layered pears in cheesecake pan.
Bake at 350° in regular oven or at 325° in convection oven for about 1 hour and 10 minutes, until toothpick inserted comes out clean. Allow to cool for 30 minutes. Carefully remove from pan and turn upside down onto cake plate.
Note: Place a pan on the oven rack under the cake to catch the butter drips. I baked this recipe before it was updated and ended up having to run the exhaust fan while baking and cleaning the oven afterward. You might also try baking in a non-springform pan.
This recipe was found on an absolutely amazing blog whose author overflows with creativity! Centsational Girl will inspire you with every post!