Pear Upside-Down Cake with Pecans

Oxmoor House
Pear Upside-Down Cake With PecansRecipe
Oxmoor House
10 servings (serving size: 1 wedge)


+ Add To Shopping List
1 tablespoon butter
1/4 cup packed light brown sugar
1 cup thinly sliced peeled pear (about 1 large)
8 pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup low-fat sour cream
1/2 cup 1% low-fat milk


Prep: 18 Minutes
Cook: 32 Minutes

Preheat oven to 350°.

Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.

Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.

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.

Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely.

Created date

March 2010

Nutritional Information

Calories 194
Fat 7.1 g
Satfat 3.1 g
Protein 2.2 g
Carbohydrate 31.0 g
Cholesterol 36 mg
Iron 0.9 mg
Sodium 160 mg
Caloriesfromfat 32 %
Fiber 1.0 g
Calcium 40 mg