Upside-Down Pear Walnut Cake

Name: Upside-Down Pear Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 wedges
Ingredients: 1 cup flour; 1/4 cup brown sugar, packed; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 1/2 cup buttermilk; 2 eggs or 2 egg whites, from extra-large eggs; 1/4 cup butter or 1/4 cup margarine, melted; 1/4 cup molasses; 2 tablespoons butter or 2 tablespoons margarine; 1/3 cup packed brown sugar; 1/4 cup chopped walnuts; 2 pears, peeled cored and thinly sliced lengthwise

Submitted by Kittencalrecipezazz

"This is so good.... a moist cake with sliced pears, skillet-baked in a brown sugar sauce, inverted onto a platter for serving, this is a winner."

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Ready In:: 45mins
Ingredients:: 16
Yields:: 8 wedges

ingredients

1 cup flour
¹⁄₄ cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground cloves
¹⁄₂ cup buttermilk
2 eggs or 2 egg whites, from extra-large eggs
¹⁄₄ cup butter or 1/4 cup margarine, melted
¹⁄₄ cup molasses
2 tablespoons butter or 2 tablespoons margarine
¹⁄₃ cup packed brown sugar
¹⁄₄ cup chopped walnuts
2 pears, peeled cored and thinly sliced lengthwise

directions

Set oven to 375 degrees.
Prepare a 9-inch cast-iron skillet.
In a bowl, combine together the flour and the next 7 ingredients (flour through cloves).
In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth.
In a cast-iron skillet, melt 2 tbsp butter.
Stir in 1/3 cup brown sugar; cook over medium heat 1 minute.
Remove from heat; sprinkle with walnuts.
Place the pear slices in the bottom of the skillet.
Pour the batter over the pears; bake for 30 minutes, or until the cake tests done.
Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate.
Serve warm, or at room temperature.

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Reviews

This tasted like a gingerbread with pears to me. We liked it, but I don't know that I would make it again.

Chris Reynolds
So quick, so easy and Oh so tasty! It lasted only 24 hours. Thanks for a great treat.

Craig Shrum
I remember this cake oh so well because I was pretty worried how this would turn out when I'd first made it{you know, inverting the pears was sort of scary - this is about the time when I was quite new at baking}. I used honey as a substitute for the molasses. This was one heck of a good cake! Thank you for bringing back happy memories:)

Charishma_Ramchandani