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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- 3/4 cup butter, melted and divided
- 2/3 cup plus 1/2 cup firmly packed brown sugar, divided
- 9 dried cherries
- 9 canned small pear halves in light syrup, drained
- 1 1/4 cups self-rising flour
- 1 teaspoon ground cinnamon
- 1/2 cup whole buttermilk
- 2 large eggs, lightly beaten
- 1 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- Garnish: chopped toasted walnuts
- Preheat oven to 350°.
- 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.
- 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.
- 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.
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