Photo by: Photo: Randy Mayor; Styling: Fonda Shaia

Pear-Walnut Upside-Down Cake

  • Yield: 8 servings (serving size: 1 wedge)


  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup low-fat buttermilk
  • 1/4 cup egg substitute or 2 large egg whites
  • 1/4 cup butter or stick margarine, melted
  • 1/4 cup molasses
  • 1 tablespoon butter or stick margarine
  • 1/3 cup packed brown sugar
  • 3 tablespoons chopped walnuts
  • 2 none peeled Bosc or Comice pears, cored and thinly sliced lengthwise


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (flour through cloves) in a bowl. Combine buttermilk, egg substitute, 1/4 cup butter, and molasses in a bowl. Add to flour mixture, stirring until smooth.

Melt 1 tablespoon butter in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar, and cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.

Place pear slices in the bottom of skillet. Pour batter over pears. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; invert cake onto a serving plate. Serve warm or at room temperature.

Nutritional Information

Amount per serving
  • Calories: 263none
  • Calories from fat: 32%
  • Fat: 9.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 3.9g
  • Protein: 3.9g
  • Carbohydrate: 42.5g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 342mg
  • Calcium: 105mg

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Pear-Walnut Upside-Down Cake Recipe