Pear-Almond Upside-Down Cake

An ovenproof nonstick skillet works as well as cast-iron. You can substitute apples for the pears to vary the flavor of this cake.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 31%
  • Fat: 10.4g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.1g
  • Carbohydrate: 49.7g
  • Fiber: 2g
  • Cholesterol: 62mg
  • Iron: 1.3mg
  • Sodium: 217mg
  • Calcium: 62mg

Ingredients

  • 1/4 cup blanched almonds
  • 1 tablespoon powdered sugar
  • 2 tablespoons light-colored corn syrup
  • 1 tablespoon butter
  • 1/2 cup packed brown sugar
  • 3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges
  • 1/3 cup dried tart cherries
  • 2/3 cup granulated sugar
  • 1/3 cup butter, softened
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Preparation

  1. Preheat oven to 350º.
  2. Combine the almonds and powdered sugar in a food processor; pulse 8 times or until finely chopped.
  3. Heat corn syrup and 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat until butter melts. Stir in brown sugar, and cook 1 minute or until bubbly. Remove from heat. Arrange pear slices spokelike in pan, working from center of pan to edge; sprinkle with cherries. Cook over medium heat 15 minutes or until syrupy, gently shaking pan occasionally (do not stir).
  4. While pears cook, place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed 4 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine almond mixture, flour, baking powder, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture; stir with a rubber spatula just until blended. Stir in extracts. Gently spoon batter over pears, spreading evenly. Bake at 350º for 30 minutes or until golden brown. Run a sharp knife around edge of pan to loosen cake. Place a plate upside down on top of pan; carefully invert cake onto the plate.
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