Pear & Walnut Upside-Down Cake
Pear & Walnut Upside-Down Cake
This classic dessert, upside-down cake, has been updated for the season using pears and walnuts.
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25 min
Prep Time
1 hr 05 min
Total Time
8
servings Ingredients
Topping
14 cup Land O Lakes® Butter, melted
12 cup firmly packed brown sugar
2 medium Bartlett or Anjou pears, thinly sliced
13 cup chopped walnuts
Cake
1 cup all-purpose flour
1 12 teaspoons baking powder
12 teaspoon ground cinnamon
14 teaspoon salt
12 cup firmly packed brown sugar
13 cup Land O Lakes® Butter, softened
13 cup milk
1 teaspoon vanilla extract
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Pour melted butter into 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices over brown sugar in single overlapping layer. Sprinkle with walnuts. Set aside.
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STEP 3
Whisk together flour, baking powder, cinnamon and salt. Set aside.
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STEP 4
Combine 1/2 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Beat in eggs. Reduce mixer speed to low; add dry ingredients, milk and vanilla. Beat just until combined. Gently spread batter over pears.
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STEP 5
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around inside of pan to loosen sides of cake. Invert cake onto serving platter. Remove pie pan. Serve warm or at room temperature.
Tip #1
This cake, served upside-down, is even “created” upside-down! The topping is made first and put in the bottom of the pie pan. The cake is added next and baked until golden brown. The brown sugar-butter mixture caramelizes as it bakes giving the pears and nuts a delicate candy-like coating. After baking, the cake is inverted and served upside-down – or is it right-side up?
Tip #2
You can use 1 (15-ounce) can of pears instead of the fresh pears. Drain the pears, then pat dry and slice 1/8 inch thick.
350 Calories
18 Fat (g)
90 Cholesterol (mg)
290 Sodium (mg)
43 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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