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Pear Upside-Down Graham Cake

Rated as 5 out of 5 Stars
39

"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."
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Ingredients

1 h servings 432
Original recipe yields 10 servings (1 large 9-inch cake)

Directions

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  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.
  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.
  3. Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
  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.
  5. Pour batter carefully over the pears. Smooth the top.
  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.

Footnotes

  • Cook's Notes:
  • Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill® 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 54.2 7.3 93 429 Full nutrition

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Reviews

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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 ...