Upside-Down Pear Cake

Upside-Down Pear Cake

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pears, Pears, Pears! I’m in love with the fresh pears right now. I picked up a bunch at a farm stand this weekend and decided to make a delicious cake with them. Baking in the oven, the smell is delightful.

  • Topping
  • 6 Tablespoons Butter
  • 3/4 Cup Brown Sugar
  • 4 Ripe Pears
  • Cake
  • 1 1/2 Cups Unbleached Flour
  • 1/4 Teaspoon Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 2 Teaspoons Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Cloves
  • 2 Large Eggs (Beaten)
  • 1 Cup Brown Sugar
  • 1/2 Cup Molasses
  • 2/3 Cup Milk
  • 2 Tablespoons Melted Butter
  1. Preheat oven to 350 degrees.
  2. Makes Topping: Melt butter and sugar together in small-size pan over a medium heat until bubbling, creamy, and medium-caramel color. Pour into 9 inch square or round pan lined with parchment paper. Spread evenly by tilting pan.
  3. Peel, core and cut pears in half. Arrange pears cut side down on topping in baking pan.
  4. In medium-size bowl combine unbleached flour, baking soda, cinnamon, ginger, nutmeg, and cloves.
  5. In large-size bowl mix beaten eggs, brown sugar, molasses, milk, and melted butter.
  6. Add flour mixture to egg mixture and gently combine. You will want a smooth batter, but make sure not to over mix.
  7. Place pan over a baking rimmed baking sheet. Place in oven 50 to 55 minutes. Remember that each oven heats differently to check at 45 minutes.
  8. Remove from oven and transfer to wire rack to cool for 5 minutes. Run a knife around sides of pan. Carefully cover top of pan with large-size serving plate and turn over quickly, emptying cake onto plate.
  9. Serve immediately or cool to room temperature.
  10. Makes 1 Cake
  11. Serves 8
  12. Prep Time: 40 Minutes Cook Time: 55 Minutes Total Time: 95 Minutes
  13. "Work With What You Got!"
  14. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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