Spiced Pear Upside Down Cake
Description
Everyone has heard of pineapple upside down cake, but how about pear upside down cake? It uses pears and fall spices to take the cake to the next level. It's an impressive, beautiful cake that looks complicated but is actually easy to make.
Ingredients
1 c. unsalted butter, divided
1/2 c. light brown sugar
3/4 c. granulated sugar plus 1 T.
2-3 ripe pears
1 t. cinnamon, divided
1 t. ground cardamom, divided
1/4 t. ground cloves, divided
1 1/2 c. all-purpose flour
2 t. baking powder
1 t. salt
3/4 c. whole milk
2 t. vanilla extract
2 large eggs
Directions
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Preheat oven to 350 degrees F. Grease a 9 inch round pan well with butter; line the bottom with parchment; grease again with butter.*
In a small saucepan, combine 1/4 c. unsalted butter with 1/2 c. brown sugar; on low heat, stir until the butter and sugar are melted. Pour into the cake pan; evenly cover the bottom.
Peel, core and thinly slice the pears; place in a bowl. Sprinkle slices with 1 T. sugar, 1/2 t. cinnamon, 1/2 t. cardamom, 1/8 t. cloves; toss to coat.
Arrange pear slices in the cake pan over the sauce in a fanned out design. This arrangement will show as the top, so do it neatly.
Combine the flour, baking powder, salt and remaining spices in a large bowl.
With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add the vanilla.
With the mixer 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 until the a tester comes out clean, about 60-70 minutes.
When the pan is cool to the touch, use a plastic knife to run around the edge of the pan and the cake. Place a plate over the cake and invert the cake upside down onto the plate. Gently shake the pan to release it. Carefully remove the parchment paper if it sticks.
Serve with ice cream, if desired.
8 servings.
* Do not use a springform pan for this cake.