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Pear Berry Upside Down Cake

2009 March 15
by taiyyaba

Let it be known – pineapple upside down cake does not have a monopoly on overturned baked goods. You can do it with any fruit! I had some fresh pears and strawberries and blueberries, so I used the Pear-Cranberry upside down cake recipe from my Martha Stewart cookbook (don’t worry, I only have one). The berries got really soft and turned gooey at the edges, but it still tasted great and looked beautiful.

Pear berry upside down cake
Adapted from Martha Stewart Living 2002 Annual Recipes

12 tbs (1 1/2 sticks) butter
1 3/4 cup light brown sugar, firmly packed
3 firm but ripe pears
1 cup berries
Juice of 1 lemon
Zest of 2 lemons
2 1/2 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp table salt
1 tsp cinnamon
3 large eggs
1 cup milk, room temp.

1. Preheat oven to 350F. Prepare pan: I used a 10-inch springform pan, lined with wax paper. You want to do this for three reasons: (1) easy cleanup, (2) can flip without messing up the top of the cake, and (3) creates a seal so the melted brown sugar and butter doesn’t leak out the bottom of the springform pan.

It’s really easy to line the bottom of a springform. Step 1: Put down the removable bottom on the counter. Step 2: lay down a large sheet of wax paper on top of the bottom with some serious overlap. Step 3: put the sides/shell on top of the bottom and lock it – this will tear/shape the wax paper perfectly onto the bottom. Trim off any spare edges.

Spray the sides of the pan with cooking spray. Melt 6 tbs butter + 3/4 cup brown sugar over medium heat and cook for about 6 minutes until it all comes together. Pour it into the 10-inch springform pan.

2. Arrange the thinly sliced pears and 1/2 cup of berries on top of the brown sugar and butter mixture. Martha said to coat with lemon juice, but I think I just put the juice into the batter. I don’t remember – but I know I definitely did not coat.

3. Sift together all dry ingredients except sugar (flower, baking powder, salt, cinnamon) in a bowl.

4. Beat together the rest of the butter (6 tbs) and 1 cup brown sugar until well combined. Add eggs one at a time, beating after each addition. It might look a little curdled. Don’t panic, just add some of the flour mixture.

5. Alternate adding milk and flour mixture. Stir in 1/2 cup berries and lemon zest into the batter. Gently pour the batter over the fruit.

6. Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.

7. To invert: let it sit for a few minutes, and then run a knife around the sides. Flip it over onto a plate, unclasp and remove the edges of the springform pan. Take off the metal bottom and gently peel away the wax paper. If anything stuck onto the pan, the sugar should still be hot enough that you can just spoon it back onto the surface of the cake.

One Response leave one →
  1. abbuuuuuu permalink
    March 28, 2009

    I feel like biting into your pictures!!!!!!

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