Hello Pears! Spiced Pear Upside Down Cake

by Urvashee on November 23, 2011 · 5 comments

Post image for Hello Pears! Spiced Pear Upside Down Cake

I love pumpkin and the smell of apples and cinnamon together. This is what obviously comes to mind when trying to think up a Thanksgiving dessert. But aren’t we forgetting something? There are some gorgeous pears out there right now. So, while I’m not quite ready for my peppermint, I’m saying goodbye to my pumpkins. Hello pears and warm fall spices…Fall PearsIt’s a bit last minute, but if like me, all you have in your fridge are pears, then try this out. Upside down cakes are not as hard as they look. Just don’t use a spring form pan. I’ve had the sauce leak out and make a mess in my oven.

Recipe (adapted from Williams Sonoma)

1 cup unsalted butter, divided
1/2 cup light brown sugar
3/4 cup granulated sugar plus 1 Tbs
2-3 ripe pears
1 tsp cinnamon, divided
1 tsp ground cardamom, divided
1/4 tsp ground clove, divided
1 1/2 cup all purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup whole milk
2 tsp vanilla extract
2 large eggs

Preheat the oven to 350°F. Grease a 9 inch round pan with butter and line the bottom with parchment. Grease it with butter again. In a small saucepan combine 1/4 cup unsalted butter with 1/2 cup brown sugar. Mix on low heat until the butter and sugar are melted. Pour it into your cake pan and evenly cover the bottom.

Peel, core and thinly slice your pears. Sprinkle them with 1 Tbs sugar, 1/2 teaspoon cinnamon, 1/2 tsp cardamom, 1/8 tsp clove. Toss to evenly coat. Arrange them over your sauce in the cake pan in a nice fanned out design. Remember the arrangement will show as the top so be neat!

Combine the flour, baking powder, salt and remaining spices in a large bowl. In an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. On low speed alternate adding the dry ingredients with the milk in two batches. Beat on medium for 2 minutes.

Pour the batter into the pan. Bake the cake at 350°F until the a tester comes out clean, about 60-70 minutes.

As soon as the pan is cool enough to touch, place a plate over the cake and invert the cake onto the plate. Gently shake the pan to release and carefully remove the parchment paper if it sticks. Serve and serve with ice cream if desired.

Enjoy! Thanks for stopping by and have a very Happy Thanksgiving.

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{ 5 comments… read them below or add one }

Baker Street November 23, 2011 at 9:25 pm

I love that shot of pears! the idea of baked spiced pears sounds divine. The cake looks so delicious!

Paula November 23, 2011 at 11:26 pm

Hello spiced pears is right! What a fabulous looking cake. Have a wonderful Thanksgiving!

Kathy Mercure November 24, 2011 at 12:51 pm

Yum! I have bookmarked this page to try this delicious cake, and will be back to check out your site. Thanks for sharing.

Halley March 17, 2012 at 12:26 pm

I’m going to try this today — I’m not sure my pears are ripe enough, but I’m impatient so here we go!

Daniela February 14, 2016 at 6:47 am

Petit Avatar – Thank you very much for your wonderful msegase and wish you the same. * * . . * * We Wish You a Merry * * . . * * Christmas We Wish You A Merry * * . . * * Christmas * * . . * * …And A Happy New Year! * * . ۰ ۰ ۰ ۰ ۰ ۰ ۰ ۰ ۰ ۰ ۰ ۰

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