Maple-pear Upside-down Cake

READY IN: 45mins
PaulaG
Recipe by KelBel

A Cooking Light Recipe. You can use apples instead of pears. Beautiful presentation and delicious.

Top Review by PaulaG

The cake was baked in a 10-inch cast iron skillet. The pears were spaced nicely but did shrink while cooking and I would recommended putting them closely together so that as they cook they will be spaced more evenly. Everyone loved this even though it was served at room temperature.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
  3. Remove from heat; arrange pears in pan in a spokelike fashion.
  4. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
  5. Lightly spoon flour into a dry measuring cup; level with a knife.
  6. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
  7. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
  8. Add eggs, 1 at a time, beating well after each addition.
  9. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  10. Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
  11. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
  12. Run a knife around outside edge.
  13. Cool in pan 5 minutes.
  14. Place a plate upside down on top of cake; invert onto plate.
  15. Serve warm.

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