Upside Down Asian Pear Cake

At the farmers’ market this weekend it became clear that Asian Pears are quite in season. I decided to get a bag and bake something with them. I’ve never made an upside down cake before, so this was new to me. I always thought the process must be soooo difficult. I’m glad I was wrong! It was so easy, but so yummy.

Upside Down Asian Pear Cake
(source)

Ingredients
1 or 2 big Asian pears, peeled and sliced
2 1/4 cup sugar
1/3 cup water
6 tbsp unsalted butter
2 eggs
1/4 cup sour cream
1 tsp vanilla
1 1/4 cups flour
1/8 tsp salt
1 tsp baking soda
1 lemon, zested

Directions

1. Butter an 8-inch baking pan. Arrange the pears in a single layer in the pan. Cook 3/4 cup of sugar and water together on high heat until it becomes a light brown caramel. Pour the caramel over the pears and set aside.

2. Preheat the oven to 325.

3. Cream butter and the rest of the sugar (1/2 cup) until light and fluffy. Add in the eggs, one at a time until well combined.

4. Add in the lemon zest, sour cream, and vanilla. Mix well. Sift flour, baking powder, and salt and add to the mixture. Mix until well combined.

5. Pour the batter evenly over the pears. Bake for 30-40 minutes, until a tester comes out clean.

6. Cool the cake for 10 minutes and then flip the cake out of the pan onto a clean plate.

* Shared with What’s Cooking Wednesday

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3 responses

  1. HMMM… just started to make this cake and compared with your source Ithink maybe I will reduce sugar to 1 and a half cups otal. The 2+ cups of carmel I made with your recipe i think the pears will be swimming in it??
    I wish myself luck but I caught before I put sauce on pears.

    • I just realized this was my bad in the instructions.

      My sugar measurement is for the entire cake, for what is added into the cake and what is added into the caramel. I am so sorry for the confusion and my lack of clarity!

      The caramel should be made with 3/4 cups of sugar and the cake should have 1/2 cup of sugar

      I’m going to edit the entry for clarity.

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