Pear-Almond Upside-Down Cake
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- ¾cup light brown sugar
- 2large Comice or Bartlett pears
- ½cup unsalted butter, at room temperature
- ¾cup sugar
- 1teaspoon vanilla extract
- ¼teaspoon almond extract
- 3large eggs, at room temperature
- ⅔cup blanched almonds, finely ground
- 1cup all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon salt
For the Pears
For the Almond Cake
Nutritional analysis per serving (8 servings)
451 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 37 grams sugars; 7 grams protein; 154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the butter and brown sugar in a 10-inch cast-iron skillet set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pan from the heat. Peel, halve and core the pears. Set one of the halves aside and cut the other three lengthwise into ¼-inch-thick slices. Fan the slices out over the perimeter of the sugared skillet. Slice the remaining half crosswise into ¼-inch-thick slices, place it rounded-side down in the center of the pan and fan out the slices. Set the pan aside.
- Step 2
To make the cake, beat together the butter and sugar until light and fluffy. Add the vanilla and almond extracts. Beat in eggs one at a time. Stir in nuts and then the remaining ingredients. Spoon batter over the fruit; spread it gently with a spatula.
- Step 3
Bake the cake in the center of the oven until the top is golden and springs back when pressed lightly, about 35 to 40 minutes. Remove and allow to cool in the pan for a few minutes. Set a cake plate upside down over the pan. Using potholders, tightly grasp both the plate and the pan and invert. Ease the pan off the cake and replace any fruit that sticks to the pan. Serve warm or at room temperature.
Private Notes
Comments
Made this cake last night in a cast iron skillet. Came out great! Subbed almond flour for ground almonds but that was it. I’ll definitely make this again.
Excellent in my cast iron skillet. I love a nice upside down cake with its yummy cozy gooey top
Very yummy cake and easy to do. Watch the cake to make sure it does not over cook. Mine was done in about 20 minutes. I’d like to try it with different fruit/nut combos. Pineapple with macadamia/coconut; peach with pecan; apple and almond or hazelnut.