I baked a gingerbread cake following a recipe which seemed fairly typical for gingerbread. The instructions included slicing a pear and pinwheeling it across the top of the batter. I ended up over-baking it because the pears prevented the very top layer from baking and I couldn't see that the sides and bottom were plenty well done. Now I have a dry gingerbread that has a top layer of basically pears and batter.
Edit for details: Oven temp was 375, 9.5" glass pie dish (called for 9×9 glass dish, but I didn't have one). It is a very small, old oven that I'm not used to yet, though other things I've baked have so far turned out alright.
I assume the wet pears caused this, but it's not the first recipe I've seen that you bake with fruit on top. How could I have prevented this uneven bake while still using fresh fruit?