This pretty dessert is like a comforting hug.
Step aside,pineapple.
This season, we’re trying a new upside-down cake.
Credit: Photographer: Isaac Nunn, Prop Stylist: Julia Bayless, Food Stylist: Ruth Blackburn
This Pear Upside-Down Cake is full of comforting flavor.
Warming spices like cardamom and cinnamon are like a cozy hug.
Our Test Kitchen recommends Boscpearsfor this recipe, as they’re tender but don’t fall apart during baking.
Look for ripe pears for maximum flavor and sweetness.
Since caramel forms in the bottom of the pan, the top of this tender cake is super moist.
If you have one, a mandolin makes quick work of slicing the pears.
Lightly grease a 9-by-2-inch round cake pan with cooking spray, and line bottom of pan with parchment paper.
Lightly grease parchment paper, and set aside.
Melt 3 tablespoons of the butter in a small saucepan over medium.
Continue cooking, whisking occasionally, until a thermometer inserted into caramel registers 240F, 5 to 7 minutes.
Whisk together flour, baking powder, cardamom, cinnamon, and salt in a medium bowl.
Add eggs and vanilla, and continue beating until combined, about 1 minute.
Spoon batter on top of pear slices, gently smoothing surface with a rubber spatula.
Place cake on a rimmed baking sheet.
Cool cake in pan on a wire rack 5 minutes.
Carefully run a small offset spatula or paring knife around edge of cake to release from sides of pan.
Place a large plate or cake stand upside down on top of cake pan, and quickly invert.
Remove cake from pan; carefully peel away parchment paper, and discard.
