Caramelized Pear Upside-Down Cake

Caramelized Pear Upside-Down Cake
Photo by Scott Phillips


  • Softened unsalted butter for the pan
  • 1-½ tsp. pure vanilla extract
  • ½ tsp. ground cinnamon
  • 4 oz. (8 Tbs.) unsalted butter, softened
  • ¼ tsp. table salt
  • ½ cup whole milk
  • 2 large eggs
  • + 7 more ingredients
    • 1-¾ tsp. baking powder
    • 1 cup packed light brown sugar
    • 1 recipe Basic Caramel
    • ½ tsp. ground ginger
    • 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
    • 2 medium firm-ripe Bosc pears (about 1 lb.)
    • 6-¾ oz. (1-½ cups) unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

View full recipe at Fine Cooking


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