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Pear upside-down cake with pecans

11
Points®
Total Time
50 min
Prep
18 min
Cook
32 min
Serves
10
Difficulty
Moderate
An artful arrangement of pears and pecans on the top of this cake make this dessert a crowd-pleasing showstopper. Simply sprinkle some light brown sugar on the bottom of the pan, then arrange the pears and pecans over top. When you invert the cake after it's baked, you and your guests can feel free to ooh and aah over your beautiful creation. You'll also love the additions of both vanilla extract and almond extract, and reduced-fat sour cream and low-fat milk to keep the cake moist but still calorie-conscious. It's most definitely the best of both worlds, and you'll find yourself making this easy, impressive-looking dessert over and over again.

Ingredients

Salted butter

1 Tbsp

Packed light brown sugar

¼ cup(s)

Pear

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

⅛ tsp

Sugar

⅔ cup(s)

Salted butter

¼ cup(s), softened

Egg

1 large egg(s)

Vanilla extract

1 tsp

Almond extract

¼ tsp

Reduced fat sour cream

⅓ cup(s)

1% low fat milk

½ cup(s)

Instructions

  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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