Options

Format:
Include:
PRINT
See more
Susan Byrnes Photo by: Susan Byrnes

Pear Upside-Down Spice Cake

This attractive cake is a good choice to round out a fall menu. Use Bartlett or Anjou pears, if you prefer.

Cooking Light OCTOBER 2006

  • Yield: 12 servings (serving size: 1 wedge)

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

Preparation

Preheat oven to 350°.

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.

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

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 25%
  • Fat: 8.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 53.4g
  • Fiber: 1.6g
  • Cholesterol: 38mg
  • Iron: 1.4mg
  • Sodium: 198mg
  • Calcium: 37mg
advertisement

Go to full version of

Pear Upside-Down Spice Cake recipe

advertisement