Gingerbread Upside-Down Cake
| Yield: | 1 Servings |
| Categories: |
| 12 | tb | Butter |
| 1/3 | c | Dark-brown sugar |
| 3 | Ripe pears, peeled, cored and halved -or- | |
| 6 | Canned pear halves | |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 2 | ts | Powdered ginger |
| 1/2 | ts | Salt |
| 1/2 | c | Sugar |
| 1/2 | c | Milk |
| 1 | Egg | |
| Whipped cream (optional) |
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