Upside-Down Pear Cake

Ingredients

• 3/4 cup butter, softened and divided
• 1/3 cup firmly packed brown sugar
• 2 cups sliced fresh pears
• 4 maraschino cherries
• 5 pecan halves
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 cups self-rising flour
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Preparation

1. Grease bottom and sides of a 9-inch springform pan or a 10-inch cake pan with 3 tablespoons butter. Sprinkle evenly with brown sugar. Arrange pear slices in a pinwheel pattern on top of brown sugar. Place maraschino cherries and pecan halves in center of pinwheel.
2. Beat remaining 1/2 cup plus 1 tablespoon butter at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until smooth. Add flour and next 3 ingredients, beating until batter is smooth. Spoon batter evenly over arranged pear slices.
3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove side of pan; invert onto a serving plate, and remove bottom of pan.