Pear and Pecan Upside-down Cake

Pear Upside-down Cake Recipe
Leigh Beisch
When cooked, Bosc pears have an appealing density and graininess that bring the tender bourbon-infused crumb of the cake down to earth beautifully. A rich flavor and soft crumb made this cake a favorite in our test kitchen.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 2 Hours

Nutritional Information

Calories 602
Caloriesfromfat 45 %
Protein 7.7 g
Fat 30 g
Satfat 13 g
Carbohydrate 79 g
Fiber 2.7 g
Sodium 506 mg
Cholesterol 130 mg

Ingredients

3/4 cup unsalted butter, plus more for pan
2 Bosc pears, cored, peeled, and cut into 1/4-in.-thick slices
1 1/4 cups granulated sugar, divided
1 cup chopped pecans, divided
1/3 cup bourbon
1 teaspoon salt, divided
1/2 cup firmly packed light brown sugar
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups flour
3/4 cup plain whole or low-fat yogurt

Preparation

1. Preheat oven to 350°. Generously butter a 9-in. cake pan and arrange pear slices in a pattern on the bottom of pan. Set aside.

2. Bring 1 cup granulated sugar and 1/2 cup water to a boil in a 10-in. frying pan (not nonstick) over medium-high heat. Lower heat to maintain a steady simmer and cook, undisturbed, until mixture starts to brown (swirl pan to help mixture brown evenly). When mixture turns a medium amber color, add 1/2 cup pecans and cook until fragrant but not burning, about 30 seconds. Remove from heat and slowly stir in bourbon and 1/2 tsp. salt. Pour over pears in buttered pan.

3. Put 3/4 cup butter, the brown sugar, and remaining 1/4 cup granulated sugar in a large bowl. Beat until smooth and a bit fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla, baking powder, baking soda, and remaining 1/2 tsp. salt. Add half of the flour and beat until combined. Then beat in half of the yogurt. Repeat with remaining flour and yogurt. Stir remaining 1/2 cup pecans into batter (it will be thick).

4. Drop spoonfuls of batter over pears and sauce and spread evenly. Bake cake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool on a rack 15 minutes. Run a knife between cake and pan sides and invert cake onto a plate or serving platter. Serve warm or at room temperature.

Note: Nutritional analysis is per serving.

Note:

September 2007
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