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This delightful pear upside-down cake recipe combines wintry mulling spices with a sticky-sweet molasses topping that everyone will love.
Spiced Pear Upside-Down Cake
Ingredients for spiced pears:
3-4 organic pears
1 tsp organic cinnamon
1/2 tsp organic ground cardamom
1/4 tsp organic cloves, ground
1 Tbsp organic sugar
Peel and core pears. Slice thinly using a mandolin or sharp knife. Place in a bowl. Mix spices and sugar, and massage onto pears. Set aside.
Ingredients for sauce topping:
1/2 cup organic sugar
1 ½ Tbsp organic molasses
1/4 cup organic butter
Blend sugar and molasses in a food processor.
Grease the bottom of a 9-inch round cake pan with butter, then line with parchment paper. Grease the parchment paper with butter to ensure an easy release later. Melt butter into molasses mixture on low heat, stirring constantly.
Pour into parchment-papered cake pan, evenly coating the bottom. Arrange pears over the sauce in a fanned-out design. Heat your oven to 350 F.
Ingredients for cake:
1 ½ cups organic all-purpose flour
2 tsp baking powder (aluminum-free)
1 tsp salt
1 Tbsp organic cinnamon
1/2 tsp ground organic cardamom
1/8 tsp organic cloves, ground
3/4 cup organic butter
3/4 cup organic granulated sugar
2 tsp vanilla extract
3/4 cup unsweetened coconut milk
Combine flour, baking powder, salt and spices in a large bowl. In a separate bowl, use an electric mixer to beat butter and sugar until fluffy. Incorporate eggs one at a time, beating after each addition.
After eggs are fully incorporated, add the vanilla. Beat until blended. Add the dry ingredients and coconut milk alternately in small batches. Use a rubber spatula to incorporate all ingredients. Mix for approximately 2 minutes.
Pour batter over the arranged pear slices.
Bake at 350 F until a toothpick tester comes out clean (about 65 minutes). As soon as the pan is cool enough to touch, place a plate over the cake and invert the cake onto the plate. Run a butter knife around the sides of the pan, then gently shake the pan to release the cake. Carefully remove any parchment paper that sticks. Let cool and serve.
This recipe is provided by Caren Sachs, RDN, of Elements of Nutrition.