Move Over, Pineapple Upside-Down Cake: This Caramelized Pear

• porciones: 12 servings
• tiempo activo: 30 minutes
• tiempo total: 1 hour 50 minutes

Ingredientes

Cooking spray

12 tablespoons cup (170 g) unsalted butter, softened, divided

250 g packed light brown sugar (8.75 ounces; 1 1/4 cups), divided

2 medium Bosc pears (about 7 ounces; 200 g each), scrubbed, halved lengthwise, cored, and sliced 1/4-inch thick

85 g pecan halves (3 ounces; 3/4 cup)

130 g all-purpose flour (4.5 ounces; 1 cup)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

2 large eggs, at room temperature

3/4 cup (160 ml) sour cream, at room temperature

1 teaspoon vanilla extract

Instrucciones

Adjust oven rack to middle position and preheat oven to 350°F (175℃). Coat a 9-inch round metal cake pan with cooking spray and line bottom with parchment paper; set aside.

In a small saucepan, melt 4 tablespoons butter over medium heat (alternatively, microwave in a medium microwave-safe bowl for 40 seconds on HIGH until melted). Remove from heat and whisk in 1/2 cup (100 g) brown sugar until smooth. Scrape brown sugar mixture into prepared cake pan and spread into an even layer to cover bottom of pan. Starting in center of cake pan, arrange smallest pear slices, cut side down with concave, peeled sides facing the same direction, over brown sugar mixture in a tight concentric circle; continue pattern with larger pear slices in a tight concentric circle to cover entire surface, continuing with concave, peeled sides facing the same direction; set aside.

Place pecans in the bowl of a food processor and pulse until a fine meal, about 20 pulses; Transfer to a large bowl. Add flour, baking powder, baking soda, ginger, cinnamon, and salt, and whisk to combine; Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine remaining 8 tablespoons butter and 3/4 cup (150 g) brown sugar and beat on medium speed until light and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating until just blended after each addition. Add sour cream and vanilla and beat on low until just combined. With mixer still on low, gradually add flour mixture and beat until just combined, about 20 seconds. Spoon cake batter into cake pan on top of pears, and with an offset or rubber spatula, gently spread into an even layer without disturbing pears.

Bake until cake is deep golden brown and a wooden pick inserted into its center comes out with just a few moist crumbs, 35 to 40 minutes. Let cool slightly in pan on a wire rack for 15 minutes. Run a butter knife along cake's perimeter, then place a serving plate over cake and carefully invert cake onto plate. (If any pears stick to pan, remove them from pan and position on top of cake.) Scrape and drizzle any remaining caramel from the pan over the pears. Let cake cool on a wire rack for at least 30 minutes. Slice and serve warm or at room temperature.

Nutrición

• Calorías: 318 kcal
• Grasa Total: 20 g
• Grasa Saturada: 9 g
• Grasa No Saturada: 0 g
• Colesterol: 69 mg
• Sodio: 142 mg
• Carbohidratos Totales: 33 g
• Fibra Dietética: 2 g
• Azúcares Totales: 22 g
• Proteína: 3 g