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Pear Upside-Down Chocolate Cake Recipe

Pear Upside-Down Chocolate Cake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on February 28, 2010

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    I didn't read the comments until after I had obtained the ingredients for this cake. I was worried by what I read so I made some modifications. The first was that I doubled the butter to 8 tbsps ( a whole stick. I omitted the spices-cinammon and clove which I thought would taste a little strange with the chocolate. I added that to the pears instead. I also added 1 tsp of almond extract to the pears and 2 tsp of brandy as well. That added to the syrup quantity that is necessary to brush on the cake after it is finished. Finally, I decreased the baking time to 35 to 40 min. When I tested with the toothpick, it was ever so slightly coated with crumbs. These changes yielded a moist cake, and was very succesful at my friends' dinner party. My family is asking for me to make the cake again because the hostess kept the leftovers!

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  • on March 01, 2009

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    I agree with the reviewer that this might work just as well with the pears, which were delish, and a boxed cake mix. It could be a quick dessert that way. We served with ice cream and it was very good. I made it in a 10" and so there may have been less of a cake to pear ratio because I didn't think the cake was dry. I also used more milk in the end. I didn't get enough glaze either so I would definately think about that for the future if I make it again.

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  • on January 02, 2009

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    The concept sounds good but the end result was a dry low quality cake. If I were to try this recipe again I would use a different chocolate cake recipe or even a stor bought cake in a box and add pear juice and pear brandy as the wet mixture. This wasn't the hit at my holiday party either.

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  • on December 14, 2007

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    The steps to follow are complicated and the end result is less than lack luster.
    This recipe will not satisfy any expectations you may have had to wow guests at holiday parties.

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  • on December 01, 2006

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    I would suggest using 2tbs mild molasses and 2tbs of granulated sugar rather than 2tbs of brown sugar.

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  • on April 04, 2006

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    I used 1/2 a monster Asian pear I got from a Vietnamese store... mmm mmm mmm. The pears didn't seem release much liquid into the glaze, so I doubled the amount of butter, sugar and lemon juice after the pears were done, to get a decent amount of liquid to pour over top. Very yummy, and beautiful.

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  • on December 26, 2005

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    A gourmet quality cake with ingredients that are on hand in most kitchens.
    Joyce
    St. Paul MN

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  • on September 04, 2004

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    The cake came out very lovely and quite tasty but a bit dry. I wonder how it would be with the addition of pear brandy added to the poaching liquid glaze.

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  • on August 15, 2004

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    The cake came out very lovely and quite tasty but a bit dry. I wonder how it would be with the addition of pear brandy added to the poaching liquid glaze.

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