Pear And Pecan Upside-Down Cake Recipe

Name: Pear And Pecan Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, plus more for pan; 2 Bosc pears, cored, peeled, and cut into 1/4-in.-thick slices; 1 1/4 cups granulated sugar, divided; 1 cup chopped pecans, divided; 1/3 cup bourbon; 1 teaspoon salt, divided; 1/2 cup firmly packed light brown sugar; 3 eggs; 2 teaspoons vanilla; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 cups flour; 3/4 cup plain whole or low-fat yogurt

Servings: persons

3/4 cup unsalted butter, plus more for pan
2 Bosc pears, cored, peeled, and cut into 1/4-in.-thick slices
1 1/4 cups granulated sugar, divided
1 cup chopped pecans, divided
1/3 cup bourbon
1 teaspoon salt, divided
1/2 cup firmly packed light brown sugar
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups flour
3/4 cup plain whole or low-fat yogurt

1
Preheat oven to 350u00b0. Generously butter a 9-in. cake pan and arrange pear slices in a pattern on the bottom of pan. Set aside.
2
Bring 1 cup granulated sugar and 1/2 cup water to a boil in a 10-in. frying pan (not nonstick) over medium-high heat. Lower heat to maintain a steady simmer and cook, undisturbed, until mixture starts to brown (swirl pan to help mixture brown evenly). When mixture turns a medium amber color, add 1/2 cup pecans and cook until fragrant but not burning, about 30 seconds. Remove from heat and slowly stir in bourbon and 1/2 tsp. salt. Pour over pears in buttered pan.
3
Put 3/4 cup butter, the brown sugar, and remaining 1/4 cup granulated sugar in a large bowl. Beat until smooth and a bit fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla, baking powder, baking soda, and remaining 1/2 tsp. salt. Add half of the flour and beat until combined. Then beat in half of the yogurt. Repeat with remaining flour and yogurt. Stir remaining 1/2 cup pecans into batter (it will be thick).
4
Drop spoonfuls of batter over pears and sauce and spread evenly. Bake cake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool on a rack 15 minutes. Run a knife between cake and pan sides and invert cake onto a plate or serving platter. Serve warm or at room temperature.
5
Note: Nutritional analysis is per serving.

1201

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup unsalted butter, plus more for pan, 2 Bosc pears, cored, peeled, and cut into 1/4-in.-thick slices, 1 1/4 cups granulated sugar, divided, 1 cup chopped pecans, divided, and more.

Yes, Pear And Pecan Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Pecan Upside-Down Cake

How did you like this recipe?

Frequently Asked Questions