Pear Upside-Down Cake

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Martha Stewart


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10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.

5 large ripe Bartlett pears, peeled, cored, and quartered

2 tablespoons freshly squeezed lemon juice

1/4 cup granulated sugar

6 tablespoons brandy

1 cup all-purpose flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup packed dark-brown sugar

3 large eggs

1/2 cup unsulfured molasses

1 tablespoon freshly grated ginger

1 teaspoon baking soda

2 tablespoons boiling water

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