Recipe courtesy of Jesse Cool
Upside-Down Pear Chocolate Cake
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 372
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 64
- Dietary Fiber
- 7
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 33
- Sodium
- 413
- Total: 1 hr 45 min
- Prep: 25 min
- Cook: 1 hr 20 min
Ingredients
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
Directions
- 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.
- In a large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.
- 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.