Pear Upside-Down Cake with Pecans

Total Time
50 min
18 min
32 min
An artful arrangement of pears and pecans on the top of this cake make this dessert a crowd-pleasing showstopper.


salted butter

1 Tbsp

packed light brown sugar

¼ cup(s)


1 large, peeled and thinly sliced

unsalted pecan halves

8 piece(s)

all-purpose flour

1 cup(s)

baking powder

1 tsp

baking soda

¼ tsp

table salt



0 cup(s)

salted butter

¼ cup(s), softened


1 large

vanilla extract

1 tsp

almond extract

¼ tsp

reduced-fat sour cream


low-fat milk

½ cup(s)


  1. Preheat oven to 350°F.
  2. Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
  3. Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Beat sugar, butter, egg and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350°F for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
  5. Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely. Yield: 10 servings (serving size: 1 wedge).

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