Love fall baked desserts pervading the warm kitchen air. I’ve made this recipe a few times with apples, pineapples and figs as the main attraction, but this time I thought to try it with pears. The results? Flavorful, tender and scrumptious. Serve with a dollop of Greek yogurt and enjoy the cooler nights and warmer days of Autumn. It is a very basic and simple recipe that comes together in no time.
I used a round baking dish. Butter, brown sugar and warm spices featuring ginger, cinnamon, cardamom and nutmeg bring this delicious Fall dessert together.
Pear upside-down cake
- 1/3 cup butter, cut up
- 1/3 cup packed brown sugar
- 7 medium pears peeled, halved and stems removed
- 1 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 2/3 cup milk
- 1/4 butter, softened
- 1 egg
- 1 tsp vanilla
- Greek yogurt or cream for topping (optional)
- Preheat oven to 350F. Place 1/3 cup butter in a round pan. Place in oven for 5 minutes or until butter melts. Sprinkle brown sugar over butter, stir. Arrange the 6 pear halves in the mixture, cut sides down. Bake in oven for 10-15 minutes until bubbly.
- Meanwhile, peel the remaining pear and coarsely shred, set aside. In bowl combine flour, granulated sugar, baking powder, ginger, cardamom, cinnamon and nutmeg. Add shredded pear, milk, 1/4 cup butter, egg and vanilla. Beat with electric mixer on low until combined; beat on medium for 1 minute. Spoon over pears, spread evenly. (Pears may be exposed, some butter may rise to the surface).
- Bake 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any remaining topping in pan over top. Cool 20 minutes, serve with ice cream or, cream or Greek yogurt. Enjoy!