Pear Upside Down Cake

Fall Pears are in season!

So here is a 

delicious recipe 

that includes pears.

Pear Upside Down Cake!

(it will blow your mind...it is that good)

Pear Upside Down Cake

Adapted from Martha Stewart

4 tablespoons unsalted butter
1/2 cup packed brown sugar

2 ripe pears, peeled and cored

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

1. Make the topping: Melt butter in a small pot over medium heat. Add brown sugar, stirring until dissolved. 

2. Pour butter and sugar mixture into a cake pan and swirl to coat the bottom. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

3. Preheat the oven to 350 degrees. 

4. Make the batter: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
 

5. In a second bowl, cream butter and sugar until light and fluffy, about 2 minutes. 

6. Add vanilla extract; beat to combine. 

7. Add egg yolks, one at a time, beating to combine.

8. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, just until the flour is incorporated.
 

9. In a separate bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff. 

10. Using a rubber spatula, fold egg whites into the batter. 

11. Transfer to cake pan by carefully spreading the batter evenly, as to not disturb the pears.
 

12. Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. 

13. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. 

14. Serve with a hot cup of coffee. 

Posted 1 Year Ago: "Eat Cake"

3 Years Ago: "40 degrees with a coffee in my hand"