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Pear Upside-Down Cake

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This Pear Upside-Down Cake features tender pears caramelized in butter and brown sugar over a light, vanilla-scented cake. It is an elegant fall dessert that is delicious served warm or at room temperature.

Ingredients

  • 4 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 3 ripe pears, such as Bartlett or Anjou, peeled and cored
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, separated and brought to room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Melt 4 tablespoons butter in a 10-inch oven-safe skillet over low heat. Stir in the brown sugar until smooth and dissolved. Swirl to evenly coat the bottom, remove from the heat, and cool slightly.
  2. Slice the peeled and cored pears into wedges about 1/4 inch thick. Arrange them over the brown-sugar mixture in an overlapping circular pattern.
  3. Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat the 8 tablespoons softened butter and granulated sugar until pale and fluffy. Beat in the vanilla.
  5. Add the egg yolks one at a time, beating well after each addition.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix on low speed just until incorporated.
  7. In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form without becoming dry.
  8. Stir a small portion of the whipped egg whites into the batter to lighten it, then gently fold in the remaining egg whites in batches.
  9. Spoon the batter over the arranged pears and carefully spread it into an even layer without disturbing the fruit.
  10. Bake for approximately 45 to 50 minutes, or until golden brown and a tester inserted near the center comes out clean.
  11. Run a thin knife around the edge of the skillet. While the cake is still warm, place a serving plate over the skillet and carefully invert the cake onto the plate.
  12. Serve slightly warm or allow the cake to cool to room temperature before slicing.

Notes

  • Use ripe but still firm Bartlett or Anjou pears so they retain their shape while baking.
  • Add 1/2 to 3/4 teaspoon ground cinnamon or cardamom to the dry ingredients for a warmer flavor. A pinch of nutmeg or ginger also works well.
  • For extra texture, scatter a small handful of finely chopped pecans or walnuts over the brown-sugar mixture before adding the pears.
  • A small amount of almond extract can replace part of the vanilla for a more fragrant flavor.
  • If you do not have an oven-safe skillet, prepare the butter and brown sugar in a saucepan and transfer the mixture to a greased 10-inch cake pan.
  • Invert the cake while it is still warm to help prevent the caramelized pear topping from sticking to the pan.
  • Store covered at room temperature for up to 2 days or refrigerate for longer storage.
  • Warm individual slices briefly in the microwave if desired. Serve alone or with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://yumfamilyrecipes.com/pear-upside-down-cake-recipe/