This is a great tasting but very sweet treat. Great blend of taste between pears and banana. Added slightly more brown sugar to the butter so I would have a complete sugar layer under the pears. Also sprinkled finely chopped walnuts on the banana batter just before baking.
Pear Upside-Down Banana Cake
Yield: 8 servings
More From Oxmoor House
Amount per serving
- Calories: 273
- Fat: 8.4g
- Saturated fat: 4.8g
- Protein: 3.5g
- Carbohydrate: 47.5g
- Fiber: 1.8g
- Cholesterol: 47mg
- Iron: 1.3mg
- Sodium: 242mg
- Calcium: 28mg
- 1 tablespoon butter or stick margarine, melted
- 1/4 cup firmly packed brown sugar
- 2 cups thinly sliced peeled red pear (about 1 1/2 small pears)
- 1/4 cup butter or stick margarine, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup mashed ripe banana (about 1 medium)
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup low-fat buttermilk
- Coat bottom of a 9-inch round cake pan with melted butter. Sprinkle with brown sugar, and arrange pear slices over sugar in an overlapping pattern.
- Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add 2/3 cup granulated sugar, beating well. Add egg and banana, beating well.
- Combine flour, soda, and salt in a small bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Spoon batter over pear slices.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Loosen cake from sides of pan with a narrow metal spatula and invert onto a cake plate. Serve warm.
Only you will be able to view, print, and edit this note.Add Note