Diane Phillips’ Pear Upside Down Cake with Warm Caramel Sauce

The photo above is of the cake, but made with apples instead of pears.

Diane Phillips’ Pear Upside Down Cake with Warm Caramel Sauce

Meal type Dessert

Ingredients

  • 1/4 cup unsalted butter (melted)
  • 1/2 cup dark brown sugar (firmly packed)
  • 2 Medium pears (firm-ripe (about 1 pound))
  • 1 1/2 cup unbleached all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 2 Large eggs
  • 1 1/2 teaspoon pure vanilla paste or vanilla extract
  • 1/2 cup unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 1/2 cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla paste or vanilla extract

Note

Recipe courtesty of Diane Phillips

Directions

Topping - using first 3 ingredients
1. Preheat oven to 350 degrees F. Coat the bottom and sides of a 9 x 2 inch round cake pan with non-stick cooking spray.
2. In a small bowl, stir together the butter and sugar. Pour into the bottom of the prepared pan.
3. Peel, core, and cut the pears lengthwise into 1/4 inch slices.
4. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends toward the center.
5. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few shorter slices in the center to cover the bottom of the pan.
Cake
6. Whisk together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk, eggs and vanilla.
7. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 1 minute.
8. Reduce the speed and add the milk mixture, it will look curdled. Add the flour mixture, and beat until the mixture is smooth, about 2 minutes.
9. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer t he pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
10. Serve the cake warm with vanilla ice cream and/or warm caramel sauce.
Warm Caramel Sauce - using last 4 ingredients
11. In a medium speed saucepan, melt the butter, and add the brown sugar, stir until the sugar is melted.
12. Add the cream, and bring to a boil for 1 minute.
13. The sauce can be cooled, and refrigerated for up to 1 month. Reheat on the stovetop.

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