Pear Upside-Down Graham Cake

Name: Pear Upside-Down Graham Cake
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Yield: 1 large 9-inch 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

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I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.

By LauraF

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Recipe Summary

prep:

25 mins

cook:

25 mins

total:

1 hr

additional:

10 mins

Servings:

Yield:

1 large 9-inch cake

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
Step 4

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.
Step 5

Pour batter carefully over the pears. Smooth the top.
Step 6

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.

Cook's Notes:

Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand.

If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins.

Nutrition Facts

Per Serving:

432 calories; 21.8 g total fat; 93 mg cholesterol; 429 mg sodium. 54.2 g carbohydrates; 7.3 g protein; Full Nutrition

Reviews

Reviews: Most Helpful

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Twila Abrams

10/27/2019

The recipe was very easy to follow and the results were a visual pleasure and spectacular taste. I opted to toast and add hazelnuts and decorate the top. I baked my cake in a 9 x 2 chicken pot pie dish from Pottery Avenue. The cake lifted out so smoothly on top of my cake stand. I couldn t have asked for anything more! I wasn t sure what gram flour was so I put graham crackers in my food processor and used that And held back some of the brown sugar. Read More

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