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Upside-Down Pear Cake

Upside-Down Pear Cake

If you don't have a springform pan, you'll need a 10-inch cake pan for this one. (Bake time will be 40 minutes in the 10-inch pan.)

Southern Living JANUARY 2006

  • Yield: Makes 8 to 10 servings
  • Prep time:30 Minutes
  • Bake:50 Minutes
  • Cool:15 Minutes

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

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.

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.

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.

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Upside-Down Pear Cake recipe

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