Upside Down Pear Cake

September 9, 2015

6 Tbsp. unsalted butter, divided
1/4 cup firmly packed dark brown sugar
2 large cans sliced pears in light syrup, drained
1‑1/4 cups all‑purpose flour
½ cup sugar
½ tsp. ground cinnamon
1/4 tsp. ground ginger
½ tsp. ground nutmeg
1/4 tsp. ground coriander
3/4 tsp. baking powder
3/4 tsp. baking soda
1 large egg
1/3 cup buttermilk
1/4 tsp. salt
2 Tbsp. molasses
½ tsp. pure vanilla extract

Preheat oven to 350 degrees. Melt 2 Tbsp. butter in 9×12 inch baking pan in oven. Sprinkle over with brown sugar. Lay pear slices in baking pan, fanning them out. Meanwhile, combine flour, baking powder, baking soda, salt and spices in a medium bowl. In a large bowl, cream remaining 4 Tbsp. butter with sugar until smooth. Blend in 1 egg, buttermilk, vanilla and molasses. Add dry ingredients slowly and stir until mixed through. Spread batter evenly over pears. Bake for 20-30 minutes, or until a toothpick inserted in center comes out clean. Invert onto a serving plate and serve warm. Good with whipped dairy topping or ice cream. Makes 12 servings.

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