Honey-glazed pear upside-down cake from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 368) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

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

  • Frogcake on September 30, 2019

    Oh my! This a glorious, delicious cake! I used peaches in place of the pears. I never thought caramelized honey could be so yummy! And there are plenty of gooey peachy honey bits around the rim of the cast iron pan to satisfy everyone’s sweet tooth.

  • sarahcooks on March 15, 2012

    This sounded better than it actually tasted, though I just used regular honey, not the strong honey she suggested so that might have had something to do with it. I was kind of hoping the topping would be a bit stickier or more caramelized. I've made the original Dorie recipe a couple times and I think I'll just stick with that in the future.

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