The recipe, which comes from Taste of Home, doesn't specify what type of pear to use. So I used bosc, my favorite pear for baking. I was storing the pears in a ceramic fruit bowl I bought because I'm trying to prove to Chris that it wasn't a worthless kitchen purchase :)
This cake is quite easy to make, with just two layers needed. The first layer has walnuts, pears, brown sugar and melted butter, which is topped with the gingerbread cake batter.
I was amazed at how easily the cake flipped out, and I was thankful it fit perfectly on one of my large square dinner plate. I wish I was as lucky when flipping pineapple upside-down cake.
This cake is perfect when topped with a scoop of vanilla ice cream.