Upside-down pear cake

10 Servings

Ingredients

Quantity Ingredient
5 tablespoons Butter; unsalted
7 tablespoons Light brown sugar; firmly packed
1 medium Bosc Pears; 7 oz ripe
2 cups Unsifted flour
2 teaspoons Baking powder
⅛ teaspoon Baking soda
½ teaspoon Cinnamon
⅛ teaspoon Cloves
⅛ teaspoon Allspice
⅛ teaspoon Black pepper
⅛ teaspoon Salt
½ cup Unsalted butter; room temperature
⅓ cup Sugar
1 cup Light brown sugar; firmly packed
3 larges Eggs; room temperature
1 teaspoon Vanilla
¼ cup Milk; room temperature

Directions

Place an oven rack in the lower third of oven and preheat oven to 325F (350F if pan doesn't have a dark finish.) Grease and flour a rosette or 10 inch round pan. Cut out a parchment paper round and place in pan. In a small saucepan, melt the 5 tablespoons butter. Cool about 5 minutes. Add the 7 tablespoons brown sugar and stir to combine. Spread evenly over parchment-lined cake pan. Peel, quarter and core the pear. Cut each pear quarter lengthwise into thin slices, and arrange the slices on sugar mixture in a circle similar to the spokes of a wheel. Set aside. Sift the flour, baking powder, baking soda, cinnamon, cloves, allspice, black pepper and salt together onto a sheet of waxed paper; set aside. Using an electric mixer, preferably with a paddle attachment, beat butter until it is creamy and smooth, about 30 to 45 seconds. Add the sugars and continue to beat until light in color, about 3 to 4 minutes. Stop the mixer occasionally to scrape the sides of the bowl. Add eggs, one at a time, until mixture is fluffy in appearance. Add the vanilla. At a low speed, add dry ingredients alternately with the milk beginning and ending with dry ingredients in 3 additions. Stop mixer occasionally to scrape the bowl. Thoroughly combine ingredients until batter is smooth after each addition. Spread batter evenly over pear slices. Bake 42 to 46 minutes, or until cake springs back when pressed lightly in the center, and a wooden toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 3 minutes. Tilt pan to loosen cake. Invert onto a serving plate, and let stand for about 2 minutes before removing pan.

Per serving: 405 Calories; 17g Fat (38% calories from fat); 5g Protein; 59g Carbohydrate; 97mg Cholesterol; 206mg Sodium Recipe by: Williams-Sonoma/tpogue@...

Posted to recipelu-digest Volume 01 Number 337 by Terry Pogue <tpogue@...> on Dec 3, 1997

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