Spiced pear upside-down cake from Bon Appétit Magazine, October 2015: The Entertaining Issue (page 72)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on April 16, 2020

    This cake's topping syrup contains orange juice and pomegranate molasses - it's tasty, but tart and strong-tasting to the point where it was often hard to taste the walnuts and pears. I think I'd prefer a more gently flavored caramel topping. Cake texture was nice - solid and moist without any sludginess. I used a 10-inch wide/2-inch deep pan and the cake rose over the rim a bit and then sagged in the middle during the last 10 minutes of baking - a slightly larger pan would work better. Once flipped, however, all of that disappeared and it was very pretty with light-colored pears against a glossy, dark syrup-coated cake. My pears were bigger than those specified in the recipe (though still 1.5 lb) - I quartered vs. halved them - worked well. Recipe says to bake 50-60 minutes - mine was done after 45.

  • mmg0305 on November 29, 2018

    After reading the comments on the online recipe, I was worried about the cake being a bit soggy. So I ended up over-reducing the topping and making it a bit too dark. Otherwise, the recipe worked well.

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