Ingredients
Topping
- 4 tbs unsalted butter, melted
- 1/2 cup Pure Maple Syrup
- 1-2 large pears, cored and sliced 1/4″ thick*
Cake
- 8 tbs unsalted butter, at room temperature
- 3/4 cup granulated Maple Sugar
- 2 tsp baking powder
- 1/2 tsp table salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 3 large eggs, at room temperature
- 1 3/4 cups flour
- 3/4 cup buttermilk, at room temperature
Instructions
- To make the topping: Preheat the oven to 350°F. Lightly grease a 9″ round pan and line it with parchment.
- In a small bowl or liquid measure, whisk together the butter and syrup and pour into the prepared pan.
- Arrange the sliced pears in the bottom of the pan. Set aside.
- To make the cake: In the bowl of a stand mixer fitted with the flat beater, beat the butter, sugar, baking powder, salt, cinnamon, and ginger on medium speed until well combined, about 1 to 2 minutes.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl between each addition. This should take about 1 to 2 minutes total.
- Add the flour and buttermilk alternately in three additions, beginning and ending with the flour. Beat gently, for about 1 minute, until combined.
- Spread the batter over the pears.
- Bake the cake for 30 to 40 minutes, until a toothpick or paring knife inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 5 minutes, then invert it onto a plate. Be sure to remove the cake from the pan while it’s still warm – if the cake cools too much in the pan, it can stick to the bottom and won’t “unmold” properly. Once you flip it, allow it cool completely before serving.
Recipe Origin: https://www.kingarthurbaking.com/recipes/maple-pear-upside-down-cake-recipe