Pear And Almond Upside-Down Cake

Pear And Almond Upside-Down Cake
Servings: 8 Prep 10 mins Bake 350°F 40 mins to 50 mins Cook 4 mins


  • 1 cup blanched almonds (4 ounces), finely ground
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup fresh-squeezed orange juice
  • 2 tablespoons unsalted butter
  • 3 tablespoons packed light-brown sugar
  • 2 Anjou pears, peeled, cored and cut into 1/2-inch-thick slices

Make It


1. Heat oven to 350 degrees F. In bowl, mix almonds, flour and baking powder.

2. With mixer on medium speed, or in food processor, beat butter until smooth and creamy, 2 minutes. Gradually beat in sugar until mixture is thick and pale, 3 minutes. Add eggs, one at a time, beating well after each. On low speed, beat in flour mixture and orange juice just until combined.


3. In well-seasoned cast-iron skillet (bottom should be 9 inches across), melt butter over medium-high. Add sugar, stirring to dissolve; cook until bubbly, 2 minutes. Add pear slices in single layer; cook in syrup until both sides of pears are lightly caramelized, 2 minutes per side (be careful syrup does not become too dark). Remove skillet from heat; let cool 3 minutes. Pour batter over pears, spreading to cover pears.

4. Bake in 350 degree F oven 40 to 50 minutes or until skewer inserted in center of cake comes out clean. Remove from oven. Let cool in skillet 10 minutes. Then invert onto cake plate. Serve warm or at room temperature. (Cake can be prepared up to 8 hours ahead and kept at room temperature.) Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 23, chol. (mg): 84, sat. fat (g): 8, carb. (g): 48, fiber (g): 1, pro. (g): 7, sodium (mg): 115, Percent Daily Values are based on a 2,000 calorie diet.