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Recipes
November 2011

Pear Upside-Down Cake

By Karen DeMasco Locanda Verde New York CityPhotography by Hirsheimer Hamilton

3.5

(129)

Image may contain Plant Fruit Food Cutlery Spoon and Pear

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

9

tablespoons unsalted butter, room temperature, divided, plus more

3

/4 cup plus 3 tablespoons unbleached all-purpose flour

3

tablespoons coarse yellow cornmeal or polenta

1

1/2 teaspoon baking powder

1

/4 teaspoon kosher salt

1

cup sugar, divided

2

medium pears (about 1 pound)

1

teaspoon vanilla extract

2

large eggs, separated

1

/2 cup whole milk

Whipped cream or caramel gelato (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Butter pan; line bottom with a parchment-paper round. Whisk four, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8–10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.

    Step 2

    Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed.

    Step 3

    Mix remaining 3/4 cup sugar, 8 tablespoon butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occassionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.

    Step 4

    Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.

    Step 5

    Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around the inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

    Step 6

    Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.

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