Ingredients for Maple Pear Upside Down Cake
- 1/2 cup maple syrup
- 4-6 medium Bartlett pears, peeled, cored and halved
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- teaspoon ground ginger
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 tablespoon butter, 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
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How to Make Maple Pear Upside Down Cake
- Preheat oven to 350°F (175°C).
- In a medium nonstick skillet over medium-high heat, combine 1/2 cup maple syrup and 1 tablespoon butter. Bring to a boil.
- Boil for 2 minutes, then remove from heat.
- Arrange 4-6 peeled and cored pear (or apple) halves in the skillet in a spoke-like pattern.
- Return the skillet to medium-high heat; cook until syrup thickens, gently shaking the pan frequently (about 3-5 minutes).
- In a dry measuring cup, lightly spoon in 1 1/2 cups all-purpose flour and level with a knife.
- In a large bowl, whisk together the flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly over the pear mixture in the skillet.
- Wrap the skillet handle with foil to protect it from heat.
- Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the skillet for 5 minutes.
- Place a serving plate upside down on top of the skillet.
- Carefully invert the cake onto the plate.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
126g
Fat
26g
Carbs
16g
