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Pear Upside-Down Spice Cake

Susan Byrnes
Yield 12 servings (serving size: 1 wedge)
This attractive cake is a good choice to round out a fall menu. Use Bartlett or Anjou pears, if you prefer.

Ingredients

  • Cake:
  • 3 cups sliced peeled Bosc pears (about 3 pears)
  • Cooking spray
  • 2 cups all-purpose flour (about 9 ounces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • Glaze:
  • 2 tablespoons butter
  • 1 tablespoon water
  • 1/2 teaspoon fresh lemon juice
  • 3/4 cup packed dark brown sugar
  • 1 1/2 tablespoons buttermilk

Nutrition Information

  • calories 295
  • caloriesfromfat 25 %
  • fat 8.1 g
  • satfat 4.7 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 3.6 g
  • carbohydrate 53.4 g
  • fiber 1.6 g
  • cholesterol 38 mg
  • iron 1.4 mg
  • sodium 198 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, arrange pear slices spokelike in bottom of a 9-inch cake pan coated with cooking spray, working from the center of the pan to the edge.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (through cinnamon) in a bowl.

  4. Combine granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter over pears; spread evenly.

  5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto plate. Let rest 2 minutes; remove pan.

  6. To prepare glaze, combine 2 tablespoons butter, 1 tablespoon water, and juice in a medium saucepan over medium-high heat, stirring until butter melts. Stir in brown sugar; bring to a boil. Remove from heat; stir in 1 1/2 tablespoons buttermilk. Let stand 2 minutes; pour glaze evenly over cake.