Upside-Down Pear Gingerbread Cake

paddle or whisk attachment beat the butter and brown sugar together on high speed until smooth and creamy about 1 minute. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg and vanilla extract on high speed until combined about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Turn the mixer off and add the dry ingredients and molasseswater. Turn the mixer on low and mix just until combined. The batter will be a little thick.
Carefully pourspread batter on top of pears. Bake for around 3545 minutes or until the cake is baked through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean its done. If you notice the edges or top browning too quickly tent the cake with aluminum foil.
Remove from the oven and allow to cool in the pan for 1015 minutes then invert cake onto a serving plate. Cake will be moist! Serve warm or at room temperature with whipped cream or ice cream.
Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.