Pear Upside-Down Graham Cake recipe
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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
Nutrition Info
- 431.7 caloriescarbohydrate: 54.2 gcholesterol: 93.3 mgfat: 21.8 gfiber: 4.4 gprotein: 7.3 gsaturatedFat: 9.9 gservingSize: -sodium: 429.2 mgsugar: 25.7 gtransFat: : -unsaturatedFat: : -
Directions Pear Upside-Down Graham Cake
Directions
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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.
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.
Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
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.
Pour batter carefully over the pears. Smooth the top.
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.