Pear-Cherry Upside-Down Cake


Try Paula Deen’s twist on the classic upside-down cake.

Pear-Cherry Upside-Down Cake
Makes 1 (9-inch) cake
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  1. 3/4 cup butter, melted and divided
  2. 2/3 cup plus 1/2 cup firmly packed brown sugar, divided
  3. 9 dried cherries
  4. 9 canned small pear halves in light syrup, drained
  5. 1 1/4 cups self-rising flour
  6. 1 teaspoon ground cinnamon
  7. 1/2 cup whole buttermilk
  8. 2 large eggs, lightly beaten
  9. 1 tablespoon grated fresh ginger
  10. 1 teaspoon vanilla extract
  11. Garnish: chopped toasted walnuts
  1. Preheat oven to 350°.
  2. In a 9-inch square baking pan, pour 1/2 cup melted butter, and sprinkle with 1/2 cup brown sugar. Place 1 dried cherry in the center of each pear. Arrange pears, cut side down, in prepared pan.
  3. In a large bowl, whisk together flour, cinnamon, and remaining 2/3 cup brown sugar. Add buttermilk, next 3 ingredients, and remaining 1/4 cup melted butter; beat with a mixer at medium speed just until combined. Pour batter over pears.
  4. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool for 3 minutes. Carefully invert cake onto a serving plate, and let cool for 15 minutes before serving. Garnish with walnuts, if desired.
Paula Deen Magazine