Pear & Walnut Upside-Down Cake


1/4 cup Butter
1/2 cup firmly packed brown sugar
2 medium Bartlett or Anjou pears, thinly sliced
1/3 cup chopped walnuts
1/2 cup firmly packed brown sugar
1/3 cup Butter, softened
1 cup all-purpose flour
1/3 cup milk
2 Eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Vanilla or cinnamon ice cream, if desired


1. Heat oven to 350°F. Melt 1/4 cup butter in oven in 9-inch metal pie pan or 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices over brown sugar in spoke-fashion, overlapping slices in center; sprinkle with walnuts. Set aside.

2. Combine 1/2 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cake ingredients; continue beating until well mixed. Gently spread batter on top of pears.

3. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around inside of pie pan to loosen sides of cake. Invert cake onto serving platter. Remove pie pan. Cool completely. Serve with ice cream, if desired.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s