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Pear Upside Down Cake With Pecans

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  Butter 1 Tablespoon
  Packed light brown sugar 1⁄4 Cup (4 tbs)
  Thinly sliced peeled pear 1 Cup (16 tbs) (About 1 Large)
  Pecan halves 8
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Butter 1⁄4 Cup (4 tbs), softened
  Egg 1 Large
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Low fat sour cream 1⁄3 Cup (5.33 tbs)
  1% milk 1⁄2 Cup (8 tbs)

1. Preheat oven to 350°.
2. Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
3. Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spokelike over sugar; set aside.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat sugar, butter, egg, and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350° for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
5. Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate.

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Pear Upside Down Cake With Pecans Recipe