Pear Upside-Down Spice Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

This attractive cake is a good choice to round out a fall menu. Use Bartlett or Anjou pears, if you prefer.

Ingredients:

3 cups sliced peeled bosc pears (about 3 pears)

cooking spray

2 cups all-purpose flour (about 9 ounces)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon instant coffee granules

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 cup granulated sugar

5 tablespoons butter, softened

1 teaspoon vanilla extract

1 large egg, lightly beaten

3/4 cup buttermilk

2 tablespoons butter

1 tablespoon water

1/2 teaspoon fresh lemon juice

3/4 cup packed dark brown sugar

1 1/2 tablespoons buttermilk

Directions:

1. Preheat oven to 350°.
2. To prepare cake, arrange pear slices spokelike in bottom of a 9-inch cake pan coated with cooking spray, working from the center of the pan to the edge.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (through cinnamon) in a bowl.
4. Combine granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter over pears; spread evenly.
5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto plate. Let rest 2 minutes; remove pan.
6. To prepare glaze, combine 2 tablespoons butter, 1 tablespoon water, and juice in a medium saucepan over medium-high heat, stirring until butter melts. Stir in brown sugar; bring to a boil. Remove from heat; stir in 1 1/2 tablespoons buttermilk. Let stand 2 minutes; pour glaze evenly over cake.

By RecipeOfHealth.com