Upside-Down Pear Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1stick unsalted butter, allowed to reach room temperature, plus butter for pan
- 5ripe pears, peeled, cored and sliced
- Juice of 1 lemon
- 1¾cups sugar
- ⅓cup water
- ⅔cup all-purpose flour
- ¾teaspoon baking powder
- ¼teaspoon grated nutmeg
- ⅓cup finely ground toasted walnuts
- 3large eggs
Nutritional analysis per serving (8 servings)
427 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 55 grams sugars; 5 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees and then heavily butter a nine-inch pie pan.
- Step 2
Toss the pears with the lemon juice and arrange them in an attractive pattern in the bottom of the pan.
- Step 3
Combine one cup of the sugar with the water in a skillet or saucepan, preferably nonstick. Cook over medium heat without stirring until the mixture turns amber. Pour this caramel evenly over the pears. Set aside.
- Step 4
Sift the flour, baking powder and nutmeg together. Stir in the walnuts and set aside. Cream the stick of butter and the remaining sugar together. Beat in the eggs, one at a time, then stir in the flour mixture. Spread this batter evenly over the pears.
- Step 5
Bake 30 minutes, until the cake is nicely browned.
- Step 6
Allow the cake to cool at least 40 minutes, then run a knife around the sides and invert the pan onto a serving platter. Any slices of pear that cling to the pan after the cake has been turned out can be replaced on the top of the cake. Serve warm or at room temperature.
Private Notes
Comments
This recipe was a disaster. I used fairly ripe bosc pears. It took less than 2 pears (not 5) to cover the bottom of a 9-inch pie pan. Note that the recipe has no test to see if the cake is actually baked through. I followed the recipe, baked it for 30 minutes, and the cake was nicely browned. But upon unmolding, it was unbaked in the center by quite a lot. The recipe also calls for way too much caramel, making the sloppy mess excessively sweet.
I can't understand the negative comments. This has always been a huge hit when I make it. The recipe is easy to follow and less complicated than many other upside down cake recipes. Follow the recipe exactly, heavy bettered bottom is important. Used a nonstick pan to carmelize the sugar. Make sure not to puddle the sugar it in the middle of the cake when you pour it over the pears. Done at 35 minutes when a toothpick came out clean. Let it cool for at least 1-2 hours, comes out easily.
This turned out pretty good for me. 4 VERY ripe pears was enough to do 2 layers across the bottom. Added a splash of vanilla and some maple syrup to the sugar/water combo. I used a spring form pan, heavily buttering the pan and then putting a round piece of parchment at the bottom as well. It almost came out too easily when I turned it upside down, was no problem at all. I would cook for longer, after 30 minutes a toothpick came out clean but 35 would have been be better.
I can't understand the negative comments. This has always been a huge hit when I make it. The recipe is easy to follow and less complicated than many other upside down cake recipes. Follow the recipe exactly, heavy bettered bottom is important. Used a nonstick pan to carmelize the sugar. Make sure not to puddle the sugar it in the middle of the cake when you pour it over the pears. Done at 35 minutes when a toothpick came out clean. Let it cool for at least 1-2 hours, comes out easily.
Made this exactly per the recipe with a minor exception, I ran out of walnuts so added pecans to make up the difference. We used the last of our pears from this year’s crop from our trees. Lighter than I thought it would be, not a heavy cake at all. Sublime! A keeper of a recipe!
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