Upside-Down Brown Butter Pear Cake

This cake is a showstopper for cozy fall dinner parties with the star being Ontario pears. The brown butter-maple mixture pairs perfectly with the warm spices in the cake. Serve on its own or with a dollop of lightly sweetened whipped cream or vanilla ice cream.

Preparation time

30 minutes

Ready in

1 hr 25 min

Baking Time: 55 minutes

Makes

6 to 8 servings

Cook Mode

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Ingredients

  • 6 tbsp (90 mL) unsalted butter
  • 1/4 cup (50 mL) Ontario Maple Syrup
  • 3 or 4 small Ontario Pears

Batter:

  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1-1/2 tsp (7 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (1 mL) each salt and ground allspice
  • 1/8 tsp (0.5 mL) ground cloves
  • 1/2 cup (125 mL) unsalted butter, softened
  • 3/4 cup (175 mL) packed brown sugar
  • 2 Ontario Eggs
  • 1 tsp (5 mL) vanilla
  • 1 tsp (5 mL) freshly grated gingerroot
  • 3/4 cup (175 mL) Ontario Buttermilk
     

Instructions

In small saucepan, cook butter over medium-high heat for about 4 to 6 minutes or until it smells nutty and turns dark brown. Remove from heat; stir in maple syrup. Pour into greased 9-inch (23 cm) round metal cake pan.

Core and slice pears into 1/4-inch (0.5 cm) thick slices. Place pears on top of butter mixture, starting in the middle and working outwards in overlapping concentric circles, using enough to cover pan evenly. Set aside.

Batter: In medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, allspice and cloves.

In large bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Beat in vanilla and ginger. Reduce speed to low; beat in the flour mixture alternately with buttermilk, making two additions of flour mixture and two additions of buttermilk until just combined.

Dollop batter over pears; with spatula smooth to edge of pan.

Bake in 350°F (180°C) oven for 45 to 55 minutes, until tester inserted into centre comes out clean. Let cool in pan on wire rack for 5 minutes. Place large plate over top of the cake pan; flip to release cake. Serve warm or at room temperature.

Tip: Cake keeps, covered, at room temperature for 2 days, or wrapped well and frozen for up to 2 months.
 

Nutritional Information

1 Serving (When recipe serves 8):

  • Protein: 6 grams 
  • Fat: 22 grams 
  • Carbohydrate: 58 grams 
  • Calories: 446 
  • Fibre: 4 grams
  • Sodium: 170 mg
     

Recipe tags

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