It’s fall. NO doubt about it. On the counter today was this bowl of pears at perfection…
and the kids are coming so…I found a recipe from a few Thanksgivings ago…”Upside-Down Cardamom-Pear Cake” which I remember was delicious…
You might want to give it a try. It came from Cooking Light back in 2006…
2 Tblsp butter1/4 c. packed brown sugar
1/4 tsp. cardamom
2 Bartlett or Anjou pears cored and peeled, cut into 12 slices
1 1/2 c. all purpose flour (I used 1 c. flour and 1/2 cup almond meal)
2 tsp. baking powder
1/4 tsp cardamom
1/8 tsp. salt
3/4 c. granulated sugar
1/4 c. softened butter
2 large eggs
3/4 c. 2% milk
1 tsp. vanilla
* preheat oven to 350
*melt 2 Tblsp butter in non-stick skillet, add brown sugar and 1/4 tsp. cardamom…cook 3 minutes or until sugar dissolves, stirring constantly. Pour mixture into a 9″ round cake pan (sprayed with PAM). Arrange sliced pears in concentric circles, overlapping. Set aside.
* Measure and sift together flour, baking powder, 1/4 tsp cardamom, and salt into a bowl. Put 1/4 c. butter and granulated sugar in a large mixing bowl and beat at medium speed until well blended. Add eggs and beat. Add flour mixture to eggs mixture alternating with milk, beginning and ending with flour. Stir in vanilla. Spoon batter gently into pan covering fruit.
*Bake at 350 for 50 minutes. Cool in pan 10 minutes on a wire rack running a knife around edge of pan..then place cake plate over pan and invert. Let sit for 2 minutes inverted before removing pan…cake should slide onto plate.