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Recipes

SARAH’S UPSIDE-DOWN PEAR CAKE

Tina Hartell

I suppose you could make this with other fruits such as plums, peaches, or thinly sliced apples.  

1/4 plus 1/2 cups Bobo’s Mountain Sugar

1 large or two smaller pears, cored and sliced in 1/4 inch widths

1 1/2 cups  flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cardamom

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

1/2 cup whole milk plain Greek yogurt, or other thick yogurt

1/3 cup butter, melted and slightly cooled

1 1/2 tsp vanilla

2 – 3 Tblsps finely chopped crystallized ginger  (opt.)

 

Heat oven to 375 degrees.  Pour 1/4 cup of the maple syrup into an 8″ cast iron or other ovenproof skillet and place over low heat. Place the pear slices in an overlapping pattern starting in the center of the pan and working your way out in a circle until the bottom of pan is covered.  Cook for about 3 minutes until fruit is soft and syrup is warm.  Remove from heat.

Whisk together the flour, baking powder, cinnamon, cardamom, baking soda and salt.  Separately, whisk eggs, yogurt, butter and remaining 1/2 cup maple syrup and vanilla.  Pour wet ingredients into dry, sprinkle crystallized ginger bits over the top  if using, and stir until just combined.

Pour batter over the pears and smooth so pan is covered.  Bake in preheated oven for 20 – 25 minutes.  Watch carefully so as to not over cook.  Test with toothpick  to make sure batter is cooked.  Loosen edges with a knife and lay a plate on top of skillet.  Flip so that the cake falls onto  the plate.  Scrape any reluctant bits and spread on cake.

Delicious plain, with a cup of tea or coffee – or dress it up with a scoop of vanilla or a spoonful of whipped cream.