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Upside-Down Pear Gingerbread Cake

Ingredients

• 2 1/2 firm pears (preferably Bosc) or Granny Smith apples
• 1/2 stick (1/4 cup) unsalted butter
• 3/4 cup packed light brown sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup molasses (preferably mild)
• 1 cup boiling water
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• Special equipment: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)
• Accompaniment: vanilla ice cream

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