Orange and Pear Upside-Down Cake

Orange and Pear Upside-Down Cake

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD: 10 servings
I love cooking with my cast-iron skillet, whether it's to make a main dish or dessert. This upside-down cake is a fall version of a typical summer favorite. — Linda Persall, Cullman, Alabama


  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 tablespoons grated orange zest, divided
  • 2 medium ripe pears, peeled and quartered
  • 2/3 cup sugar
  • 1/3 cup coconut oil
  • 1 large egg, room temperature
  • 1-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup half-and-half cream


  • 1. Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, melt butter in oven, 3-5 minutes. Carefully tilt pan to coat bottom and side with butter. Sprinkle with brown sugar and 1 tablespoon orange zest. Arrange pears in a single layer over sugar.
  • 2. In a large bowl, beat sugar, coconut oil, egg and remaining 1 tablespoon orange zest until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture alternately with cream.
  • 3. Spoon mixture over pears. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

1 piece: 352 calories, 19g fat (14g saturated fat), 52mg cholesterol, 283mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 3g protein.

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