I've been a bit obsessed with upside-down cake since I first found Joy the Baker's recipe for strawberry upside-down cake, which came into my life in the heart of June when the strawberries were ripe and plentiful and I set the unrealistic (though, at the time, completely logical) goal to go pick my own organic strawberries every single weekend from mid-June through early July. That did not happen, of course. Life got in the way, I was enjoying floating around pools on my doughnut-shaped float, etc, etc. So, I went strawberry picking only once at a local organic farm, but I picked so many pounds of strawberries that day that I was put in the (un)fortunate position of having to find an arsenal of strawberry recipes to help use up my rapidly rotting mountain of fruit.
Thus, upside-down cake.
Now that the seasons are turning and I've stopped mourning my beloved berries and have moved on to other fruits, I've re-focused my gaze upon the upside-down cake. In essence, the upside-down cake is the baker's best friend. It can be made with nearly any stone fruit or berry, and - of course - pineapple. It's the perfect base element; an unassuming, yet wildly satisfying and effortlessly beautiful cake that begs to be adorned with bright, juicy fruit and spiced however much or little your heart desires.
Alas, the humble pear gets its moment. Sweet, ripe Anjou pears take center stage and cardamom, ginger, and cinnamon amp it all up. Am I in love with this upside-down cake? Absolutely, indubitably. Am I encouraging you to take this already-perfect recipe and work your kitchen wizardry by modifying it with any fruits, spices, extracts, or herbs you can get your hands on? I think you know the answer.
PEAR CARDAMOM UPSIDE-DOWN CAKE
Modified from Joy the Baker.
Yields: one 8-inch cake
Topping Ingredients:
2 tbsp unsalted butter
1/4 cup light brown sugar
1 pear - halved, cored, and thinly sliced (I used an Anjou pear, skin left on)
Cake Ingredients:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp cinnamon
1/2 cup diced pear
2/3 cup sour cream (full-fat Greek yogurt would work, too)
1) Preheat oven to 350 degrees F.
2) Place the 2 tbsp of butter in the cake pan and place in the oven. Once the butter is melted, remove pan from the oven. Using two pot holders, tilt the pan around until the sides and bottom are evenly coated with butter. Set aside to cool.
3) In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, ginger, and cinnamon. Set aside.
4) In the bowl of an electric stand mixer fitted with a whisk attachment (or using a hand mixer), cream the softened butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract. Beat for 1 minute on medium speed.
5) Turn the mixer off, scrape the bowl, and add half of the dry ingredients and half of the sour cream. Beat on medium speed until just combined. Add the remaining dry ingredients and sour cream and beat again until just combined. Turn off the mixer, and stir in the diced pear with a wooden spoon or spatula. The batter should be nice and thick at this point.
6) Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Lay the pear slices down over the butter and sugar in a single layer all around the pan. Spoon the batter over the pear slices and gently spread it evenly with a spatula. Bake for about 35 minutes, or until a skewer inserted in the center comes out clean.
7) Let the cake rest for 10 minutes before running a knife around the edge of the cake and inverting the pan onto a cake plate. Give the bottom of the pan a few taps to help the cake slide out, then carefully lift the pan up.
8) Admire your masterpiece. Serve warm with sweetened whipped cream, or all on its own.
Thus, upside-down cake.
Now that the seasons are turning and I've stopped mourning my beloved berries and have moved on to other fruits, I've re-focused my gaze upon the upside-down cake. In essence, the upside-down cake is the baker's best friend. It can be made with nearly any stone fruit or berry, and - of course - pineapple. It's the perfect base element; an unassuming, yet wildly satisfying and effortlessly beautiful cake that begs to be adorned with bright, juicy fruit and spiced however much or little your heart desires.
Alas, the humble pear gets its moment. Sweet, ripe Anjou pears take center stage and cardamom, ginger, and cinnamon amp it all up. Am I in love with this upside-down cake? Absolutely, indubitably. Am I encouraging you to take this already-perfect recipe and work your kitchen wizardry by modifying it with any fruits, spices, extracts, or herbs you can get your hands on? I think you know the answer.
PEAR CARDAMOM UPSIDE-DOWN CAKE
Modified from Joy the Baker.
Yields: one 8-inch cake
Topping Ingredients:
2 tbsp unsalted butter
1/4 cup light brown sugar
1 pear - halved, cored, and thinly sliced (I used an Anjou pear, skin left on)
Cake Ingredients:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp cinnamon
1/2 cup diced pear
2/3 cup sour cream (full-fat Greek yogurt would work, too)
1) Preheat oven to 350 degrees F.
2) Place the 2 tbsp of butter in the cake pan and place in the oven. Once the butter is melted, remove pan from the oven. Using two pot holders, tilt the pan around until the sides and bottom are evenly coated with butter. Set aside to cool.
3) In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, ginger, and cinnamon. Set aside.
4) In the bowl of an electric stand mixer fitted with a whisk attachment (or using a hand mixer), cream the softened butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract. Beat for 1 minute on medium speed.
5) Turn the mixer off, scrape the bowl, and add half of the dry ingredients and half of the sour cream. Beat on medium speed until just combined. Add the remaining dry ingredients and sour cream and beat again until just combined. Turn off the mixer, and stir in the diced pear with a wooden spoon or spatula. The batter should be nice and thick at this point.
6) Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Lay the pear slices down over the butter and sugar in a single layer all around the pan. Spoon the batter over the pear slices and gently spread it evenly with a spatula. Bake for about 35 minutes, or until a skewer inserted in the center comes out clean.
7) Let the cake rest for 10 minutes before running a knife around the edge of the cake and inverting the pan onto a cake plate. Give the bottom of the pan a few taps to help the cake slide out, then carefully lift the pan up.
8) Admire your masterpiece. Serve warm with sweetened whipped cream, or all on its own.