Wednesday, April 22, 2015

Pear Upside Down Cake

Pears, cinnamon and caramel.  Yes, I am a fan.  And eating this warm and fresh from the oven (well, after the 15 minute waiting time) is truly a treat.  Doesn't need whipped or ice cream.  Tasting the hint of molasses from the dark brown sugar is enough.  The juice from the pears release and meld into the topping.  Hungry yet?  Here's the recipe ~




Pear Upside Down Cake

Bottom layer ~

1/4 cup butter, melted
1/2 cup dark brown sugar

Pour the melted butter in a lightly greased 9" springform pan or a 9" square pan.  Sprinkle dark brown sugar evenly over the butter.  Add slices of 2 pears evenly over the brown sugar.

Cake layer ~

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp cinnamon
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk

In a medium bowl, cream together softened butter and sugar.  Add in cinnamon, egg, vanilla and milk.  Fold in flour, baking powder and salt.  Evenly spread cake mixture gently over the pears.  Bake in a 350° for 45 minutes.  Place a piece of aluminum foil under pan because it might leak pear juice during baking.  Allow the cake to cool for 15 minutes before carefully turning over onto a serving plate.