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Pear Upside Down Cake

chef.camargo's picture
  Butter 1 Tablespoon, softened
  Butter 14 Tablespoon, melted
  Light brown sugar 1 Cup (16 tbs)
  Firm ripe pears 3 Medium
  Unsifted flour 2 1⁄2 Cup (40 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Dark molasses 1⁄2 Cup (8 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Hot water 3⁄4 Cup (12 tbs)
  Egg 1
  Sugar 1⁄2 Cup (8 tbs)

Preheat the oven to 350°.
With a pastry brush, spread the tablespoon of softened butter evenly on the sides of a 9-inch springform cake pan.
Then stir 6 tablespoons of the melted butter and the brown sugar to-gether and pat the mixture smoothly over the bottom of the pan.
Peel the pears with a small sharp knife and cut them in half length-wise.
Scoop out the cores with a small spoon.
Then arrange the pear halves in one layer in a heavy 10- to 12-inch skillet and add enough water to cover them by 1 inch.
Bring to a boil over high heat, reduce the heat to low, and simmer uncovered for 5 to 10 minutes, until the pears show only slight resistance when pierced with the point of a sharp knife.
With a slotted spoon arrange the pears, cored side down, on a wire rack to drain.
To flatten each pear, cut a round slice about 1/4 inch thick off the curved side of each half.
Place one of the round slices, cut side down, in the center of the sugar-coated pan.
Arrange the trimmed halves, core side up, around the round slice so that their stem ends face the cen-ter and the pears radiate from it like the spokes of a wheel.
Chop the re-maining round slices of pear coarsely and set them aside.
Combine the flour, baking soda, cinnamon, ginger, cloves and salt, and sift them together into a bowl.
Combine the molasses, honey and hot water in a small bowl and mix together thoroughly.
In a deep bowl, beat the egg and sugar with a large spoon or a wire whisk.
Stir in the remaining 8 tablespoons of melted butter.
Add about 1 cup of the flour mixture and, when it is thoroughly incorporated, beat in about 1/2 cup of the molasses-and-honey mixture.
Repeat twice, alter-nating 1 cup of the flour mixture with 1/2 cup of the molasses-and-honey mixture, and beating well after each addition.
Gently stir in the reserved chopped pears and dribble the batter slowly into the pear-lined pan.
Bake in the middle of the oven for about 1 1/2 hours, or until the top-ping is golden and a toothpick or cake tester inserted in the center comes out clean.
Let the cake cool in the pan for about 5 minutes.
To unmold and serve the cake, place an inverted serving plate over the top of the pan.
Grasping plate and pan together firmly, turn them over.
Rap the plate on a table and the cake should slide out easily.
Remove the sides of the pan and serve the cake warm or at room temperature.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5231 Calories from Fat 1710

% Daily Value*

Total Fat 195 g299.7%

Saturated Fat 118.4 g591.9%

Trans Fat 0 g

Cholesterol 695.3 mg231.8%

Sodium 4126.5 mg171.9%

Total Carbohydrates 869 g289.8%

Dietary Fiber 60.2 g240.8%

Sugars 562.3 g

Protein 56 g111.9%

Vitamin A 120.9% Vitamin C 41.2%

Calcium 116.6% Iron 184.3%

*Based on a 2000 Calorie diet

Pear Upside Down Cake Recipe