Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Pear Upside Down Cake
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- Level: Easy
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 428
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 44 g
- Protein
- 6 g
- Cholesterol
- 92 mg
- Sodium
- 239 mg
- Level: Easy
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 428
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 44 g
- Protein
- 6 g
- Cholesterol
- 92 mg
- Sodium
- 239 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
- Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
- In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
- Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
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