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Upside-Down Pear Spice Cake

 Upside-Down Pear Spice Cake
Our recipe specialists infuse spice cake with cocoa for a deliciously different flavor. The nutty, caramel-pear topping is the crowning touch.—Taste of Home Test Kitchen
8 ServingsPrep: 35 min. Bake: 50 min. + cooling

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • 2 medium ripe pears, peeled and thinly sliced
  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs, separated
  • 3/4 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons baking cocoa
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup buttermilk

Directions

  • In a small saucepan, melt butter. Stir in the walnuts, brown sugar,
  • maple syrup and cinnamon until blended. Pour into a greased 9-in.
  • round baking pan. Arrange pear slices in a single layer over walnut
  • mixture.

2 of 2

Upside-Down Pear Spice Cake (continued)

Directions (continued)

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg yolks; beat well. Stir in vanilla. Combine the flour, cocoa,
  • salt, baking powder, baking soda, cinnamon and nutmeg. Add dry
  • ingredients to the creamed mixture alternately with buttermilk,
  • beating well after each addition.
  • In a small bowl with clean beaters, beat egg whites on medium speed
  • until soft peaks form. Gradually fold into batter. Spoon over pears.
  • Bake at 350° for 50-60 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before
  • inverting onto a serving plate. Serve warm. Yield: 8 servings.
Nutritional Facts: 1 slice equals 620 calories, 30 g fat (15 g saturated fat), 140 mg cholesterol, 594 mg sodium, 83 g carbohydrate, 3 g fiber, 9 g protein.