Pear Upside-Down Cake Recipe

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Ingredients

Count

Nutrition

372

Calories

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Ingredients:

Serving

9 tbsp unsalted butter, room temperature, divided, plus more
3/4 cup plus 3 tbsp unbleached all-purpose flour
3 tbsp coarse yellow cornmeal or polenta
1 1/2 tsp baking powder
1/4 tsp kosher salt
1 cup sugar, divided
2 medium pears (about 1 lb)
1 tsp vanilla extract
2 large eggs, separated
1/2 cup whole milk
whipped cream or caramel gelato (optional)

Directions:

Preheat oven to 350° F. Butter pan; line bottom with a parchment-paper round. Whisk flour, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.
Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8 -thick slices. Layer slices over caramel, flat side down, overlapping as needed.
Mix remaining 3/4 cup sugar, 8 tablespoons butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.
Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.
Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.28 Kcal (1559 kJ)
Calories from fat	175.76 Kcal
		% Daily Value*
Total Fat	19.53g	30%
Cholesterol	109.13mg	36%
Sodium	127.77mg	5%
Potassium	287.39mg	6%
Total Carbs	45.68g	15%
Sugars	26.68g	107%
Dietary Fiber	2.54g	10%
Protein	4.93g	10%
Vitamin C	2.4mg	4%
Vitamin A	0.2mg	7%
Iron	1.3mg	7%
Calcium	104.3mg	10%

Amount Per 100 g
Calories	230.07 Kcal (963 kJ)
Calories from fat	108.62 Kcal
		% Daily Value*
Total Fat	12.07g	30%
Cholesterol	67.44mg	36%
Sodium	78.96mg	5%
Potassium	177.61mg	6%
Total Carbs	28.23g	15%
Sugars	16.49g	107%
Dietary Fiber	1.57g	10%
Protein	3.05g	10%
Vitamin C	1.5mg	4%
Vitamin A	0.1mg	7%
Iron	0.8mg	7%
Calcium	64.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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