Upside-Down Pear Gingerbread Cake

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Ingredients

4 firm medium pears
1/2 cup (8 Tbsp; 113g) unsalted butter
1/2 cup (100g) packed light or dark brown sugar
1/8 teaspoon ground cinnamon
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (180ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
for serving: whipped cream or vanilla ice cream

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