This cake is similar to an upside-down pineapple cake. The recipe is begun in a cast-iron or oven-proof skillet, then finished in the oven. Upon completion, the cake is inverted to a serving platter. I enjoyed using my favorite Griswold cast-iron skillet that came from Ed's grandmother. This pan sees daily use in my kitchen. I love that it is a family heirloom that we can use without diminishing it's value. (Unlike the Hitchcock dining room chairs, which came from Ed's other grandmother, which may not survive our children!)
If you don't have an oven-proof skillet, just make the brown sugar-butter mixture in a sauce pan, pour into a 9-inch round cake pan, and proceed with the recipe.
Golden Pear Cake
1/4 cup butter
1/2 cup brown sugar
3 or 4 pears, cored, peeled, and thinly sliced
Arrange pear slices in skillet.
1/2 cup butter
2/3 cup sugar
1 tsp vanilla
2 eggs
1 1/2 cup flour
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
Beat butter and sugar until combined. Beat in vanilla and eggs. Stir in dry ingredients with milk until just combined. Spoon batter over pears.
Bake at 350 degrees for 40-45 minutes. Cool 5 minutes.
Enjoy warm or cold!
Double yum!
ReplyDeleteI have a box of pears here- I hope to try this!
It's in the oven! Thanks for sharing this recipe! It's my hubby's birthday and this will be such a treat!!!
ReplyDeleteIt's in the oven and looking yummy! Thank you!!
ReplyDeleteIt has been years since I've made this. Brings back good memories of my Grandmother. Thank you!
ReplyDelete