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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Absolutely delicious!! Found a recipe on the net for a pineapple upside down cake but substituted pears for pineapple. The family loved it! Its so simple...one cannot go wrong. Ingredients:
1/3 cup butter |
3/4 cup brown sugar |
4 pears, peeled,pitted and quartered lengthwise |
1 3/4 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup butter |
1 cup white sugar |
2 eggs |
1 teaspoon vanilla |
3/4 cup milk |
Directions:
1. Preheat oven to 350 degrees.
2. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat.
3. Stir in the brown sugar.
4. Arrange pear slices in a sunburst fashion on top of the sugar.
5. In a small bowl combine flour, baking powder and salt.
6. Set aside.
7. In a medium bowl cream remaining butter and sugar.
8. Add eggs one at a time and continue beating until light.
9. Stir in vanilla.
10. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
11. Pour over the pear in the cake pan.
12. Bake for 55 minutes, until toothpick inserted in the centre comes out clean.
13. Cool for 10 minutes, then turn upside down over a serving plate.
14. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out.
15. Serve warm with cream.
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