• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Pear & Brown Sugar Upside-Down Cake

March 20, 2016 by Mary 16 Comments

Pear and brown sugar upside down cake on a white platter.

I realize that I don’t often post dessert recipes. That’s because I don’t often make them, unless we’re having company for dinner. Personally, I would much rather have something salty and crunchy as a treat, as I rarely crave sweets, unless it’s a piece of chocolate after dinner. How about you? Are you a sweet or savory kind of person?

So last Saturday, when we had our early St. Patrick’s Day dinner with our dear friends Margaret and Wayne, I made this Pear & Brown Sugar Upside-Down Cake. I love pears. I used to make poached pears a lot when our kids were young. I remember our oldest son loved them and even tried making them himself when he was about 12, for his church youth group friends, with totally under-ripe pears – didn’t work out so well – not a good thing. He just thought he could cook them longer, but we all know that won’t work.

This recipe is from Dana Cowin’s new cookbook, Mastering My Mistakes in the Kitchen. She is the former editor of Food & Wine magazine. I had the opportunity to meet her last fall and she’s lovely!

With this book, Dana says, “I’m hoping, though, to encourage people who think they are incompetent in the kitchen to give it another shot, to realize they can do better and it will be fun. I’m trying to erase the embarrassment that sometimes comes with kitchen mistakes and embrace the power of practice and learning.”

MARY's secret ingredients 2015 winter box.

This was our 2015 winter box.

I am trying to do that with this blog and our MARY’s secret ingredients surprise subscription box too! We are running a special on our spring box to spread the word even more, which is set to mail after March 25th. It’s Get One & Give One. Buy one spring box for yourself (for $34.00 including shipping) and tell us who to give the other one to by emailing me directly at mary@maryssecretingredients.com with your friend’s address.

We want everyone to be happy, healthy people walking this earth. Our surprise box of new, natural products you’ve probably never heard of but you need to know about enables you to transform your meals from ordinary into extraordinary! Each purchase helps us in our partnership with the global organization, Feed The Children, as we are donating a portion of our profits to them to combat hunger. And remember, good cooks never lack friends.

This latest spring box is awesome with a value of over $54.00!

Meanwhile, back to the Pear & Brown Sugar Upside-Down Cake. It is easy enough to make but it got really dark with the dark brown sugar and honestly, I can’t believe I’m saying this, but it could have been a tad sweeter. I might try to remake this using regular brown sugar and less butter. Some of you, I know, are real experts on desserts. What do you think, if I did that? Would it still work – as the amount of butter – 2 sticks is a LOT! I would think you could do this with at least 2 – 4 Tbs. less. Let me know what you think.

I remember my mother used to make a pineapple upside down cake often on Sundays. Popular in the 60’s and 70’s BUT, she had to use canned pineapple rings and she’d put a half of a maraschino cherry in the middle of each ring – yuck! Remember that? I don’t think fresh pineapples were even available in St. Louis in those days.

I always tell my kids, look at the author or chef of the recipe. Are they overweight? Then watch out, their recipes are likely to be fattening. This is not true with Dana, but this is still a lot of butter.

Pear and brown sugar upside down cake showing pears in pan.Other than that, this is fairly simple and quick to make. You don’t have to use your stand mixer, and it makes a pretty impressive presentation with the beautifully fanned out pears.

Here you go with the exact recipe from Dana’s book, and I did follow it to a T, something I rarely do. Enjoy!!

PEAR & BROWN SUGAR UPSIDE-DOWN CAKE – from Dana Cowin’s Mastering My Mistakes in the Kitchen – serves 8 – 10

Making caramel–heating water and sugar until you have a golden amber syrup–is a fundamental element of many desserts that I love, none of which I’m predisposed to replicate. I have made mistakes over and over again when I have tried to tackle caramel: I’ve overcooked it, I’ve undercooked it and I’ve ended up with gritty crystallized cooked sugar. Grace Parisi, Food & Wine’s longtime recipe goddess, solved the problem with a brilliant shortcut in her recipe for an upside-down apple cake. She got the flavor without actually making caramel by laying the fruit on top of a brown sugar and butter mixture; then she poured over the simple batter. I’ve adapted her method here with pears instead of apples. Sometimes the best way to solve a problem is to work around it.

1⁄2 Tbs. unsalted butter, at room temperature, for the pan

FOR THE PEARS
4 Tbs. (1⁄2 stick) unsalted butter, at room temperature
1⁄2 cup packed dark brown sugar
Pinch of kosher salt
2 ripe but firm pears, such as Bosc or Bartlett, peeled, cored and cut into thin wedges (about 1⁄3 inch thick)

FOR THE CAKE
2 large eggs
1 cup packed dark brown sugar
1⁄3 cup whole milk
1 tsp. pure vanilla extract
1 tsp. almond extract
12 Tbs. (11⁄2 sticks) unsalted butter, melted and cooled slightly
11⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1 tsp. kosher salt
11⁄2 cups all-purpose flour

FOR THE GLAZE
1⁄4 cup confectioners’ sugar
1 Tbs. whole milk
1⁄4 tsp. almond extract

Position a rack in the center of the oven and preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan with the 1⁄2 tablespoon butter and line the bottom with a round of parchment paper.

For the pears, using a rubber spatula, mash the butter with the dark brown sugar and salt in a large bowl until combined. Using your fingers, spread the mixture evenly in the prepared cake pan. Arrange the pear wedges in the pan in concentric circles (filling in any gaps as necessary with smaller pear wedges)

For the cake, whisk together the eggs, brown sugar, milk and extracts in the bowl you used for the butter mixture; whisk in the melted butter. Whisk the flour with the baking powder, baking soda and salt in a medium bowl, then whisk into the wet ingredients until the batter is just smooth. Scrape the batter over the pears and spread it in an even layer, without disturbing the pears.

Bake the cake until it is golden and springy to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Remove the cake from the oven and allow it to cool on a rack for 30 minutes.

Run a dinner knife around the inside of the pan to loosen the cake. Place a serving plate over the pan, carefully invert the cake onto the plate and remove the pan. Peel off the parchment paper. Let the cake cool completely.

For the glaze, whisk together the confectioners’ sugar, milk and almond extract in a small bowl.

Drizzle the glaze over the cooled cake. Cut into wedges and serve.

Pear & Brown Sugar Upside down cake - a slice with creme fraiche.

Serve with crème fraîche and LOVE.

MAKE AHEAD
The cake can be stored in an airtight container at room temperature for up to 2 days.

Related

You might also like:

  • Mixed Fruit Galette - baked.Mixed Fruit Galette
  • Blueberry Buckle just out of the oven.Blueberry Buckle
  • Jean-Georges chocolate cake garnished with fresh raspberries and a tea light.Chocolate Cake Recipe from Jean-Georges
  • How to deal?
  • Perfect Poach pouches in cups ready to go.Perfect Poach!

Filed Under: Brunch, Desserts, Products for sale Tagged With: Dana Cowin, fruit desserts, Mastering My Mistakes in the Kitchen, Pear and Brown Sugar Upside-down cake

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jovina Coughlin says

    March 20, 2016 at 6:26 PM

    Beautiful cake.
    Jovina Coughlin recently posted…Cooking the Italian Provinces – VicenzaMy Profile

    Reply
  2. Ansh Dhar says

    March 21, 2016 at 1:21 PM

    I love the flavors of an upside down cake! Always so fragrant and delightful.
    Ansh Dhar recently posted…Raspberry Mojito Bundt Cake #BundtBakersMy Profile

    Reply
  3. Anne Maxfield says

    March 21, 2016 at 2:18 PM

    I was going to ask if you could use apples and then I read the header. Sounds delicious!

    Reply
  4. Glamorous Glutton says

    March 22, 2016 at 11:36 AM

    This looks delicious, I love cooked pears. I’d rather have something savoury and salty too but the Glam 20 Somethings do love a sweet treat now and then. GG

    Reply
  5. John/Kitchen Riffs says

    March 22, 2016 at 9:32 PM

    Sweet or savory, I’ll eat it all. Although given my druthers, I’m a savory sort, particularly when salt is involved. Anyway, upside down cake is a genius invention, isn’t it? Haven’t had one with pears — yours looks terrific. Thanks.
    John/Kitchen Riffs recently posted…Asparagus with Savory Whipped CreamMy Profile

    Reply
  6. Amanda says

    March 23, 2016 at 2:05 PM

    I was just telling someone the other day that if every salty snack in the world suddenly disappeared, from chips to pretzels and Doritos, I wouldn’t bat an eye. But don’t touch that sugar. Haha. I’m definitely a sweet tooth person.
    This cake looks lovely. My mother is a big fan of pineapple upside cakes, but I’ve never made pear before. Sounds wonderful!
    Amanda recently posted…Potato Dinner RollsMy Profile

    Reply
  7. Elle @ Only Taste Matters says

    March 23, 2016 at 2:38 PM

    I just love pears! This sounds delicious!
    Elle @ Only Taste Matters recently posted…Classic Carrot Cake with Cream Cheese FrostingMy Profile

    Reply
  8. Kari @ bite-sized thoughts says

    March 23, 2016 at 3:23 PM

    I’m definitely a sweet person 😀 This cake is my sort of treat and it looks beautiful.
    Kari @ bite-sized thoughts recently posted…Glazed tofu with red wine vinegar and giant couscousMy Profile

    Reply
  9. ChopinandMysaucepan says

    March 23, 2016 at 7:56 PM

    Dear Mary Frances,

    Your upside down cake looks beautiful and like you, I prefer savoury to sweet treats. Everytime Mysaucepan bakes an upside down cake, my favourite is to help her flip it 🙂

    Reply
  10. Jennifer @ Show Me the Yummy says

    March 24, 2016 at 12:46 PM

    Upside down cakes are SO pretty! Love the idea of a pear and brown sugar version. 🙂
    Jennifer @ Show Me the Yummy recently posted…Traffic and Income Report – February 2016 – $3,177My Profile

    Reply
  11. Ashley@CookNourishBliss says

    March 25, 2016 at 3:28 PM

    I used to be a sweet person but now definitely savory! This upside down cake is so fun! Upside down cakes always impress me!
    Ashley@CookNourishBliss recently posted…Spinach Chickpea Falafel with Lemon Yogurt SauceMy Profile

    Reply
  12. lili says

    March 27, 2016 at 6:53 PM

    Wow! This is a really beautiful cake!
    lili recently posted…Weeks 53 – 54 of cakes, Easter stuff and a moist Easter chocolate cake recipe for children (or adults)!My Profile

    Reply
  13. Bam's Kitchen says

    March 29, 2016 at 9:00 AM

    How beautiful Mary! Your tart is like of piece of artwork. I also loved your eggplant video, so nice to see you in action. Wishing you a super week!
    Bam’s Kitchen recently posted…Thai Pomelo Crab Salad AvocadosMy Profile

    Reply
  14. Thalia @ butter and brioche says

    April 1, 2016 at 11:33 PM

    Love homemade upside down cakes, this looks divine and I love all that caramelised sugar ontop!
    Thalia @ butter and brioche recently posted…Sunflower, Orange and White Chocolate Scones with Salted Honey ButterMy Profile

    Reply
  15. Jasline Ng says

    April 7, 2016 at 3:10 AM

    Your cake looks absolutely gorgeous and delicious! The arrangement of the pear is so perfect!
    Jasline Ng recently posted…Perfectly Silky Chawanmushi (Japanese Savoury Egg Custard)My Profile

    Reply
  16. sophia@little box brownie says

    July 31, 2016 at 3:58 AM

    Wow This looks so good
    Will have to give this ago
    My Mum loves cakes like this Will make it for her Birthday

    Reply

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions