UPSIDE-DOWN PEAR CAKE

Upside-Down Pear Cake image

Provided by Florence Fabricant

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

1 stick unsalted butter, allowed to reach room temperature, plus butter for pan
5 ripe pears, peeled, cored and sliced
Juice of 1 lemon
1 3/4 cups sugar
1/3 cup water
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon grated nutmeg
1/3 cup finely ground toasted walnuts
3 large eggs

Steps:

Preheat oven to 350 degrees and then heavily butter a nine-inch pie pan.
Toss the pears with the lemon juice and arrange them in an attractive pattern in the bottom of the pan.
Combine one cup of the sugar with the water in a skillet or saucepan, preferably nonstick. Cook over medium heat without stirring until the mixture turns amber. Pour this caramel evenly over the pears. Set aside.
Sift the flour, baking powder and nutmeg together. Stir in the walnuts and set aside. Cream the stick of butter and the remaining sugar together. Beat in the eggs, one at a time, then stir in the flour mixture. Spread this batter evenly over the pears.
Bake 30 minutes, until the cake is nicely browned.
Allow the cake to cool at least 40 minutes, then run a knife around the sides and invert the pan onto a serving platter. Any slices of pear that cling to the pan after the cake has been turned out can be replaced on the top of the cake. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 55 grams, TransFat 0 grams