Maple-Pear Upside-Down Cake

• 份量: 10 servings
• 活動時間: 15 minutes
• 總時間: 50 minutes

食材

4 tablespoons (57g) unsalted butter, melted

1/2 cup (156g) maple syrup

1 to 2 large pears, cored and sliced 1/4" thick*

8 tablespoons (113g) unsalted butter, at room temperature

3/4 cup (159g) light brown sugar or dark brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon table salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

3 large eggs, at room temperature

1 3/4 cups (198g) King Arthur Golden Wheat Flour*

3/4 cup (170g) buttermilk, at room temperature

步驟

To make the topping: Preheat the oven to 350°F. Lightly grease a 9" round pan and line it with parchment.

In a small bowl or liquid measure, whisk together the butter and syrup and pour into the prepared pan.

Arrange the sliced pears in the bottom of the pan. Set aside.

To make the cake: In the bowl of a stand mixer fitted with the flat beater, beat the butter, brown sugar, baking powder, salt, cinnamon, and ginger on medium speed until well combined, about 1 to 2 minutes.

Add the eggs, one at a time, scraping the bottom and sides of the bowl between each addition. This should take about 1 to 2 minutes total.

Add the flour and buttermilk alternately in three additions, beginning and ending with the flour. Beat gently, for about 1 minute, until combined.

Spread the batter over the pears.

Bake the cake for 30 to 40 minutes, until a toothpick or paring knife inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 5 minutes, then invert it onto a plate. Be sure to unmold the cake while it’s still warm – if the cake cools too much in the pan, it can stick to the bottom and won’t unmold properly. Once you flip it, allow it cool completely before serving.

Storage information: Store any leftovers, covered, in the refrigerator for up to five days.

營養

• 每份大小: 149g
• 卡路里: 350
• 總脂肪: 16g
• 飽和脂肪: 9g
• 反式脂肪: 0.5g
• 膽固醇: 95mg
• 鈉: 250mg
• 總碳水化合物: 49g
• 膳食纖維: 2g
• 總糖: 31g
• 蛋白質: 6g