Upside-Down Pear Cake

Southern Living
If you don't have a springform pan, you'll need a 10-inch cake pan for this one. (Bake time will be 40 minutes in the 10-inch pan.)
Makes 8 to 10 servings


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3/4 cup butter, softened and divided
1/3 cup firmly packed brown sugar
2 cups sliced fresh pears
4 maraschino cherries
5 pecan halves
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 cups self-rising flour
1/2 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Prep: 30 Minutes
Bake: 50 Minutes
Cool: 15 Minutes

Grease bottom and sides of a 9-inch springform pan or a 10-inch cake pan with 3 tablespoons butter. Sprinkle evenly with brown sugar. Arrange pear slices in a pinwheel pattern on top of brown sugar. Place maraschino cherries and pecan halves in center of pinwheel.

Beat remaining 1/2 cup plus 1 tablespoon butter at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until smooth. Add flour and next 3 ingredients, beating until batter is smooth. Spoon batter evenly over arranged pear slices.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove side of pan; invert onto a serving plate, and remove bottom of pan.

Created date

February 2006