Upside Down Caramelized Pear Cake
This decadent dessert featuring fresh red pears and cinnamon will bring the flavors of fall into your kitchen.
Jessi Heggan
Makes: 6-8 servings
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
Caramelized Pears
- 4 red pears, thinly sliced
- 5 tablespoons unsalted butter
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Upside Down Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- 3 eggs, room temperature
- ½ cup warm milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 350 degrees and grease a 9-inch cake pan. Set aside.
- Cut off the 4 sides of the pear and use a sharp knife to thinly slice the pear from top to bottom, leaving a small portion attached at the top. Fan out the slices and repeat with remaining pears. Note: You can also peel the pears before slicing if you don’t wish to have that texture.
- In a small saucepan, melt the butter. Remove from heat and mix in the brown sugar and cinnamon.
- Spread the brown sugar and butter mixture evenly on the bottom of the pan, then layer the pears in a circular pattern. Overlap and stack them.
- In a small bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, baking powder and baking soda. Set aside.
- With a hand or stand mixer, cream the butter and sugar until mixture is light and fluffy. Beat in the eggs, then add the milk, vanilla, almond extract, lemon zest and juice. Add the dry ingredients and mix until just combined.
- Pour the batter over the sliced pears and bake for 55 to 60 minutes, or until toothpick comes out clean.
- Let cake cool for 5 to 10 minutes, then place a cooling rack or plate on top and carefully flip it over.
Nutrition Information
Serving size: 1/8 cake|Calories: 429|Sodium: 462mg|Fat: 24.4g|Carbohydrates: 50.6g|Fiber: 1.8g|Protein: 3.3g|
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