Gingerbread Pear Skillet Cake

• 4 large bosc pears, cored and sliced
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 13 cup brown sugar, firmly packed
• 1 cup all-purpose flour
• 14 cup sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 5 tablespoons butter, cut into pieces
• 13 cup buttermilk
• 14 cup molasses

1. Toss sliced pears in the 2 tablespoons of flour and set aside.
2. Melt the first 3 tablespoons of butter in a 9 inch cast iron skillet, over medium heat.
3. Once butter is melted, sprinkle the brown sugar evenly over the butter, then fan the pear slices out over the brown sugar/butter mix.
4. In a large bowl, combine the 1 cup of flour, sugar, baking powder, baking soda, salt, cinnamon and ginger together and mix well.
5. Cut the 5 tablespoons butter into the flour mixture with a pastry blender until mixture becomes crumbly.
6. Add the buttermilk and molasses and stir until just moistened but well blended.
7. Spread batter over the pears leaving a 1 inch edge.
8. Bake at 350 degrees for 45 minutes or until brown and bubbly.
9. Cool in the pan on a wire rack for 30 minutes before serving.
10. Serve warm (with ice cream, if desired).

bosc pears, flour, butter, brown sugar, flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, butter, buttermilk, molasses

Taken from www.food.com/recipe/gingerbread-pear-skillet-cake-193283 (may not work)