Upside-Down Pear Chocolate Cake
- 1 3/4 cups whole-grain pastry flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup brewed strong coffee, cooled
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 to 3 large pears, peeled, cored and sliced
Preheat the oven to 375 degrees. Lightly oil a 10-inch cake pan. Line the pan with parchment or waxed paper and lightly oil the paper.
In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.
Place on a cooling rack and let stand for 10 minutes. With a butter knife, cut around the edge of the cake, loosening the sides. Invert the pan onto a plate. Using the handle of the knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.
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