Lavender Pear Upside-down Gingerbread Cake Upside-down Pear Lavender Gingerbread Cake

1/4 cup organic brown sugar
2 Tablespoons organic sugar
1 Tablespoon butter
1 Tablespoon water
Combine in an ovenproof, microwaveable casserole dish.
Microwave on low until butter melts. Stir.

2-3 ripe Pears (peeled, cored, and sliced)
Arrange on top of Syrup.

Stir together and set aside the following ingredients:
1 cup unbleached flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 Tablespoons ground Culinary Lavender (Signature Blend-English Lav)
2 teaspoon fresh finely grated ginger root
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt

In a separate mixing bowl beat together butter and brown sugar with an
electric mixer until light and fluffy. Add egg and beat another minute.
1/3 cup softened Butter
1/2 cup organic brown sugar
1 egg

1/2 cup molasses or honey (I used molasses)
1/2 cup Buttermilk
Alternately add molasses, buttermilk, & creamed egg mixture with dry
ingredients. Spoon over pears in 8×8 greased baking dish. Bake in
preheated oven at 350 degrees until toothpick inserted in cake
comes out clean, about 30-35 minutes. Remove from oven and cool
about 5 minutes. Turn onto a platter. Serve warm or cold with
Real Whipped Cream….Very Delicious and Tasty! Heavenly flavor
trio with fresh ginger root, Hood River Organic Culinary Lavender,
and fresh Local pears! Perfect addition with your Holiday Meal 🙂
(Adapted from Simply in Season)