Pear Upside Down Cake
Easy pear upside down cake recipe with fresh fruit, canned pears or defrosted from frozen. Made with homemade simple pour over top crust.
Servings: 5
Equipment
- 1 9x13 pan
- 1 Bowl
Ingredients
- 6 pears peeled and sliced, enough to cover the bottom of 9x13 pan
- 2 tsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water or pear juice
- 3 tbsp brown sugar
- 1/3 tsp cinnamon
Cake batter
- 1 c all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 oz butter melted
- 1/2 c milk
- 5 tbsp sugar
Instructions
- Preheat the oven to 375F. Place the chopped pears in a bowl, add cinnamon and brown sugar. Stir. You can also use canned pears.
- Place the pears on the bottom of a 9x13 baking dish. Mix cornstarch with 2 tablespoons of water, add lemon juice and pour all together into a baking dish.
- Mix all dry ingredients for the dough. Melt the butter and pour it into a bowl. Stir with a whisk until smooth.
- Spoon batter on top of fruit layer. Smooth out so it is even across pan and place in the oven. Bake for about 22 minutes until top is lightly browned and toothpick in center no longer has wet batter on it. (you do not want to overbake, it should remain tender)
- Scoop out and serve with a scoop of ice cream. Additionally, you can sprinkle with cinnamon or powdered sugar, and top it with caramel sauce.
Nutrition
Serving: 2oz | Calories: 390kcal | Carbohydrates: 74g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 407mg | Fiber: 7g | Sugar: 41g | Vitamin A: 377IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg