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Pear Upside-Down Cake with Pecans

Oxmoor House JANUARY 2005

  • Yield: 10 servings (serving size: 1 wedge)
  • Cook time: 32 Minutes
  • Prep time: 18 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 7.1g
  • Saturated fat: 3.1g
  • Protein: 2.2g
  • Carbohydrate: 31.0g
  • Cholesterol: 36mg
  • Iron: 0.9mg
  • Sodium: 160mg
  • Calories from fat: 32%
  • Fiber: 1.0g
  • Calcium: 40mg

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Pear Upside-Down Cake with Pecans Recipe