Upside-Down Spiced Pear Cake

Our preserved local pears star in this delicious cake featuring warm fall spices and a decadent drizzle of honey-pear reduction. It’s an easy yet elegant addition to your dessert repertoire.

Recipe & photos submitted by Daniella Novak
Instagram: @daniellavanisle

Topping:

2 tbsp butter

2 tbsp honey

1/3 cup brown sugar

Thinly sliced Catie’s Spiced Pears (2 full pears)

Pre-heat oven to 350. 

Grease baking dish (9 or 10-in round cake pan or cast iron skillet) or spray with non-stick spray.

Put butter, honey and brown sugar in pan and place pan in oven while it’s preheating.

Once melted, remove pan from oven and stir topping to spread over base of pan (it will be quite gooey).

Arrange thinly sliced pears over top in an overlapping circle.

Cake:

1/4 cup softened, room temperature butter

1/2 cup brown sugar 

1 large egg

1/4 cup molasses

2 tsp grated fresh ginger (or 1 tsp ground)

1 tsp pear syrup

1 cup flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

3/4 cup buttermilk

Blend together butter, brown sugar, egg, molasses, fresh ginger and pear syrup.

Then add flour, baking soda, cinnamon and salt.

Add buttermilk and stir to combine.

Pour batter over pears and gently spread evenly. 

Bake 40 minutes or until cooked through.

Let stand for about 5 minutes then invert cake onto serving plate.

Pear-honey drizzle:

Combine 2 tbsp honey and 1/4 pear syrup in a small saucepan, bring to a boil and reduce to syrupy consistency. 

Drizzle over cake slices and enjoy!