“Snack”urday: Pear Upside Down Cake

I have really lost control of my life this week!  First we were hit by the Flu (Thanks flu Mist!)  Then,  my son got some kind of stomach bug.  I don’t know if it is related to the flu, but he has lost weight and just started drinking and eating a little today.  We have been extremely worried!  We are headed back for the pediatrician tomorrow.  Hopefully they can figure this loveliness out!

I thought I was going to be on top of things with my recipes this week.  I have had this planned for days.  Between my everyday chores, and cooking 20 different things to see if my son would eat SOMETHING,  I lost control.  Nothing happened on schedule.

So, here I am at 10 PM on Sunday night typing up Snackurday.   Let’s just pray that this week is better than the last!

Anyway,  Publix has pears on sale for $0.88/lb.   Alot of other stores have them on sale right now too because they are in season.  So, I dug in the old cookbook cabinet and found this gem! Pear Upside Down Cake!  All I have to say is this is a new favorite at my house.  My oldest said, “Mom, I think that is the best cake I have ever eaten”  That is saying a ton because I made the GFCF (Gluten Free Casein Free) version.  It was delicious! I can only imagine how good the original recipe is!

Fresh Pear Upside Down Cake

Printable Version Here

GFCF (Gluten Free Dairy Free) Version Here

• 3 fresh pears (could also use canned pear halves in light syrup)
• ¾ cup butter or margarine
• ¼ cup brown sugar
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 tsp baking powder
• ½ tsp salt
• 1 2/3 c All Purpose Flour
• ½ cup milk

Directions

Peel, Halve, and core the pears; set aside. (Use a melon baller to core…great trick!)

Preheat oven to 350 degrees.

Put ¼ cup of the butter into a 10 x 6 x  ¾ inch glass pan.  Place into over while it preheats to melt. ( You could also use a  square pan, but a 13×9 would be too big!)

Sprinkle brown sugar evenly over melted butter.Sorry it is hard to see because the pan is brown!

Arrange Pears over brown sugar, cut side down.

Cream the remaining ½ cup butter with the sugar, egg, and vanilla.

In a separate bowl mix baking powder, salt, and flour.

Alternate adding the flour and the milk to the creamed sugar mixture; blending well.

Pour mixture over pears evenly. 

Bake for 45 minutes or until toothpick inserted in the center comes out clean. I almost forgot to tell you to flip the cake onto a serving plate! (I need to go to bed!)

Pour sauce (recipe below) over the cake. …after you flip it!

Serve by itself or with vanilla ice-cream!

Sauce

In a small saucepan heat 2 TBSP Butter with 2/3 cup brown sugar over medium heat.  Stir constantly until butter and sugar melt together to make caramel sauce.  Pour over finished cake!

Remember for the Gluten Free Dairy Free Version go here to print the recipe!