Pear adds a twist to the usual upside-down cake – a delicious dessert.
Classic Pear Upside-Down Cake
- Prep Time 30 min
- Total 1 hr 35 min
- Servings 12
- Ingredients 11
Ingredients
Cake
- 2 cups powdered sugar
- 3/4 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
Topping
- 1/4 cup butter
- 3/4 cup firmly packed brown sugar
- 2 firm ripe pears, peeled, thinly sliced
- Whipped cream, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
-
Step2Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
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Step3Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.
Nutrition
440
Calories
23g
Total Fat
4g
Protein
53g
Total Carbohydrate
40g
Sugars
Nutrition Facts
Serving Size: 1/12 of Recipe
- Calories
- 440
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 115mg
- 38%
- Sodium
- 230mg
- 10%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 40g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 4 1/2 Fat;Tips from the Betty Crocker Kitchens
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