Pear Upside Down Cake

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 350°F (175℃). Coat a 9-inch round metal cake pan with cooking spray and line bottom with parchment paper; set aside.

2. 2

   In a small saucepan, melt 4 tablespoons butter over medium heat (alternatively, microwave in a medium microwave-safe bowl for 40 seconds on HIGH until melted). Remove from heat and whisk in 1/2 cup (100 g) brown sugar until smooth. Scrape brown sugar mixture into prepared cake pan and spread into an even layer to cover bottom of pan. Starting in center of cake pan, arrange smallest pear slices, cut side down with concave, peeled sides facing the same direction, over brown sugar mixture in a tight concentric circle; continue pattern with larger pear slices in a tight concentric circle to cover entire surface, continuing with concave, peeled sides facing the same direction; set aside.

3. 3

   Place pecans in the bowl of a food processor and pulse until a fine meal, about 20 pulses; Transfer to a large bowl. Add flour, baking powder, baking soda, ginger, cinnamon, and salt, and whisk to combine; Set aside.

4. 4

   In the bowl of a stand mixer fitted with a paddle attachment, combine remaining 8 tablespoons butter and 3/4 cup (150 g) brown sugar and beat on medium speed until light and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating until just blended after each addition. Add sour cream and vanilla and beat on low until just combined. With mixer still on low, gradually add flour mixture and beat until just combined, about 20 seconds. Spoon cake batter into cake pan on top of pears, and with an offset or rubber spatula, gently spread into an even layer without disturbing pears.

5. 5

   Bake until cake is deep golden brown and a wooden pick inserted into its center comes out with just a few moist crumbs, 35 to 40 minutes. Let cool slightly in pan on a wire rack for 15 minutes. Run a butter knife along cake's perimeter, then place a serving plate over cake and carefully invert cake onto plate. (If any pears stick to pan, remove them from pan and position on top of cake.) Scrape and drizzle any remaining caramel from the pan over the pears. Let cake cool on a wire rack for at least 30 minutes. Slice and serve warm or at room temperature.

Nutrition

calories

318 kcal

fatContent

20 g

fiberContent

2 g

sugarContent

22 g

sodiumContent

142 mg

proteinContent

3 g

cholesterolContent

69 mg

carbohydrateContent

33 g

saturatedFatContent

9 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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