Any good Thanksgiving meal needs to end in dessert, even if you don’t feel like there is any room left in your stomach! This Maple Pear Upside-Down Cake is the perfect way to end your holiday: It is it light and outrageously moist, yet so full of flavour that it will satiate even the most hardcore sweet tooth in the family. I like to serve this cake with a drizzle of heavy cream on top to soak up into the sponge cake, or with a scoop of vanilla ice cream. While I haven’t tried this cake with apples, I think they would taste great too if you don’t have any pears on hand. This cake makes enough for 8 people at 79 cents per serving.
Maple Pear Upside-Down Cake, from Mark Bittman
11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Heat the oven to 350 degrees. Melt 3 tablespoons of butter in a small pan over medium heat; add the maple syrup and brown sugar and let it cook, stirring, until the sugar dissolves. Bring to a boil and cook for another 2 minutes until it begins to caramelize; remove from the heat and set aside.
When the caramel mixture has cooled a bit, pour it into a 9-inch baking pan and arrange the pear slices in an overlapping circle on top. Don’t get too worried about making the pears look perfect because the cake is quite rustic and forgiving for a less than perfect arrangement.
With a handheld or standing mixer, beat the remaining 8 tablespoons of butter and the sugar until it is light and fluffy. Add the vanilla and eggs, one egg at a time, and continue to mix until smooth. In a separate bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the butter mixture in three batches, alternating with milk; do not overmix. Carefully spread the batter over the pears, using a spatula to make sure it is evenly distributed. Bake until the top of the cake is golden brown and the edges begin to pull away from the sides of the pan, about 45 to 50 minutes. You will know when it is done when a toothpick inserted into the center comes out clean.
Let cake cool for 5 minutes, and then run a knife around edge of pan. Put a plate on top of cake and carefully flip it so the plate is on the bottom and pan is on top. Remove the pie dish to reveal your upside-down cake and serve warm or at room temperature.
Other Recession Recipes Desserts:
Plum and Walnut Crisp
Lemon Curdy Pudding
Back to Basics: Crepes
Plum Clafoutis
