Pear Upside-Down Gingerbread Cake

• 3 peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices (about 1 pound)
• 2 tablespoons grated peeled fresh ginger, divided
• 1 tablespoon lemon juice
• Cooking spray
• 2 tablespoons granulated sugar
• 1/2 cup packed dark brown sugar
• 1/4 cup butter or stick margarine, softened
• 1 large egg
• 1/2 cup low-fat buttermilk
• 1/4 cup molasses
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon powdered sugar

1. Preheat oven to 350u0b0.
2. Combine pears, 1 tablespoon ginger, and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.
3. Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended. Pour over pears. Bake at 350u0b0 for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack. Place a plate sprinkled with powdered sugar upside down on top of cake pan; invert cake onto plate.

fresh ginger, lemon juice, cooking spray, sugar, brown sugar, butter, egg, lowfat buttermilk, molasses, flour, baking soda, ground cinnamon, salt, dry mustard, ground cloves, ground nutmeg, powdered sugar

Taken from www.myrecipes.com/recipe/pear-upside-down-gingerbread-cake (may not work)