Upside-Down Pear Cake
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 6-8
Yields: 1 9inch cake
Ingredients
- butter or margarine, for greasing pan
- brown sugar or maple sugar
- 5 tablespoons butter or 5 tablespoons margarine, room temperature
- 1⁄3 cup brown sugar
- 1⁄4 cup sugar
- 1 tablespoon maple syrup
- 4 pears, peeled, cored and cut lengthwise into 6 pieces
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 cup brown sugar or 1 cup maple sugar
- 6 tablespoons butter or 6 tablespoons margarine, room temp
- 2 eggs
- 1 cup sour cream
- 1⁄3 cup maple syrup
- 3⁄4 cup chopped walnuts (optional)
Optional whipped cream topping
- 1 1⁄2 cups whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons Bourbon (optional)
Directions
- Preheat oven to 375°F.
- Grease bottom and sides of 9-inch (3" high) round cake pan.
- Sprinkle with brown or maple sugar.
- Cream 5 tablespoons butter (or margarine) with brown and white sugar.
- Add maple syrup and salt.
- Spread topping mixture into prepared pan.
- Press pear slices into sugar mixture, arranging them in a spoke design.
- Set aside while preparing cake batter.
- Sift together dry ingredients (flour-cinnamon). Set aside.
- In a medium bowl, cream 6 tablespoons and 1 cup brown or maple sugar together until light.
- Add eggs, one at a time, beating well.
- Add sour cream, beating until smooth.
- Mix in maple syrup.
- Fold in flour mixture and then walnuts, if using.
- Pour batter into prepared pan (over pears).
- Bake for 50-60 minutes or until toothpick comes out clean.
- Cool 10 minutes.
- Run knife around cake and invert cake onto platter, leave pan on cake an additional 5 minutes before removing pan very carefully.
- Serve warm with ice cream or whipped cream topping (recipe follows).
- To make whipped cream topping: Beat cream until soft peaks form.
- Add sugar and bourbon, if using.
- Continue beating until soft peaks form again.
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