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Orange and Pear Upside-Down Cake

Ingredients

  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 medium ripe pears, peeled and quartered
  • 2 tablespoons grated orange zest, divided
  • 2/3 cup sugar
  • 1/3 cup coconut oil
  • 1 large egg, room temperature
  • 1-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup half-and-half cream

Directions

  • Preheat oven to 350°. Place butter in a 10-in. cast-iron or other ovenproof skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter. Sprinkle with brown sugar and 1 tablespoon orange zest. Arrange pears in a single layer over sugar.
  • In a large bowl, beat sugar, coconut oil, egg and remaining 1 tablespoon orange zest until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture alternately with cream.
  • Spoon over pears. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

1 slice: 352 calories, 19g fat (14g saturated fat), 52mg cholesterol, 283mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 3g protein.

Total Time
Prep: 25 min. Bake: 45 min. + cooling

Makes
10 servings

I love cooking with my cast-iron skillet, whether it’s to make a main dish or dessert. This upside-down cake is a fall version of a typical summer favorite. — Linda Persall, Cullman, Alabama


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Written by tasteofhome

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