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Pear Upside-Down Graham Cake

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Pear Upside-Down Graham Cake



Ingredients :

  • 3 ½ tablespoons unsalted butter
  • cut into pieces
  • ¼ cup dark brown sugar
  • 3 pears – peeled
  • cored
  • and sliced
  • 1 ½ cups graham flour
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter
  • at room temperature
  • ½ cup packed dark brown sugar
  • ¼ cup grapeseed oil
  • 2 tablespoons honey
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
  • Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
  • Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
  • Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
  • Pour batter carefully over the pears. Smooth the top.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.
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