Spiced Pear Upside-Down Cake

I cobbled together this cake last Sunday for a dinner and it was a hit. The pears weren’t over-baked or the slightest bit mushy and the cake was the perfect density and texture. I’ll definitely be putting this recipe in my back pocket to mix up with different fruits throughout the year. (Blackberries! Fresh cherries! Plums!)

 

Spiced Pear Upside-Down Cake
Makes 2 cakes, serves 6 each

• 1/2 C butter (half a stick)
• 1 1/2 C packed brown sugar
• 4 pears, peeled and sliced (6 if you like a higher ratio of fruit, like me)
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp clove)
• 3/4 C unsalted butter, softened
• 1 1/2 C sugar
• 2 tsp baking powder
• 2 tsp vanilla
• 4 large eggs
• 2 1/4 C all-purpose flour
• 1 C milk

Preheat the oven to 350 degrees. Melt 1/2 cup butter and pour equal parts into two 9″ round glass cake pans. Divide and sprinkle brown sugar evenly over melted butter. Peel and half pears, remove cores, and slice into quarter-inch sections. Place slices into large bowl and toss with pumpkin pie spice until coated. Arrange pear slices in concentric circles over butter and brown sugar mixture on bottoms of pans and set aside. Beat softened unsalted butter, sugar, baking powder, and vanilla with mixer on high until fluffy (about 3 minutes). Add eggs, one at a time, until well incorporated. On low, beat in flour and milk alternately. Gently pour half of batter into each pan to cover pears. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes, then run a butter knife around the outer edge of each and invert on serving dish. Gently lift cake pan. Serve warm, with vanilla bean ice cream for bonus points.

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