ASIAN PEAR UPSIDE DOWN CAKE

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There’s something almost magical about an upside down cake. The fruit begins to fuse into the cake as it bakes, but the flavors are kept gloriously distinct as well. It makes you want to dance with happiness as you take a bite. That is, if you’re one for dancing.

Pears make an especially good upside down cake—they have an almost custard-like taste and texture. The hint of spice in this cake batter adds a touch more depth of flavor.

Ingredients

  • FOR THE PEAR TOPPING:
  • 1/2 cup Asian Pear Jam
  • 3 Tablespoons Salted Butter, Melted
  • 2 Ripe Pears, Peeled, Cored, And Sliced
  • FOR THE CAKE:
  • 6 Tablespoons Salted Butter, Softened
  • 3/4 cups Maple Sugar Or Sweetener Of Choice
  • 2 Large Eggs, Separated
  • 2 Tablespoons Pure Vanilla Extract
  • 1 cup Plus 2 Tablespoons Whole Wheat Pastry Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1/8 teaspoon Ground Cloves
  • 1/4 cup Whole Milk
  • 1/4 teaspoon Cream Of Tartar
  • Whipped Cream, Ice Cream, Or Vanilla Custard For Serving (optional)

Instructions

Preheat oven to 325ºF. Butter a 9-inch round cake pan. Set aside.

For the topping, in a small bowl, combine the melted butter and Asian Pear jam. Spread this in the bottom of the prepared cake pan. Arrange the pear slices on top of the butter/jam mixture.

For the cake, in the bowl of a stand mixer, beat the butter and maple sugar until light and fluffy, about 5 minutes. Add the egg yolks and vanilla extract and beat.

In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add half of the dry ingredients to the butter/sugar/egg mixture and beat until combined. Add the milk and beat again. Add the remaining half of the dry ingredients and beat.

In a clean, medium-sized bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently and gradually fold into the cake batter in a few additions. Spread the batter over the pears in the pan.

Bake in preheated oven for 40–50 minutes, or until the cake is golden-brown and it springs back when lightly touched. Remove from oven and let cool in the pan on a rack for 10 minutes.

Invert onto a serving plate or cake stand. Serve warm with whipped cream, vanilla ice cream, or custard.

Adapted from my Rhubarb Upside Down Cake recipe, which was adapted from Taste of Home.

Recipe from

Beat Reinhart