caramelized pear upside down cake

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By Kathy Granstrom

A new favorite for us! The cornmeal gives it a bit of gritty texture which I love. Serve with whipped cream or ice cream if you wish.

serves 6
prep time 15 Min
cook time 55 Min
method Convection Oven

Ingredients For caramelized pear upside down cake

  • CARAMEL:
  • 4 Tbsp
    butter, unsalted
  • 1/2 c
    brown sugar
  • 1/4 tsp
    cinnamon
  • 1 dash
    nutmeg
  • CAKE
  • 1-2
    pears, unpeeled thinly sliced
  • 6 Tbsp
    unsalted butter, very soft
  • 1 c
    granulated sugar
  • 2
    eggs, room temperature
  • 1 tsp
    vanilla
  • 1 c
    flour
  • 3 Tbsp
    cornmeal
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    milk
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How To Make caramelized pear upside down cake

  • 1
    Preheat oven to 350 degrees. I use convection setting. Lightly spray 9" round cake pan.
  • 2
    For caramel sauce, combine butter, sugar, cinnamon, and nutmeg in small saucepan. Heat to boiling, stir constantly. Remove from heat as soon as boil is reached.
  • 3
    Scrape caramel mixture into prepared pan. Arrange pear slices over caramel.
  • 4
    For cake batter, beat butter and sugar about 1 minute. Add eggs and vanilla, beat until fluffy, about 2 minutes. Sprinkle in dry ingredients and beat about 10 seconds. Pour in milk and beat until evenly moistened, about 1 minute. Pour over pears.
  • 5
    Carefully lift pan and bang pan on counter twice to release air bubbles.
  • 6
    Bake 45 minutes. Check with knife. When done run knife around edges to loosen. Place plate over and flip onto plate.

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