Upside Down Pear Pecan Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
This would be a wonderful holiday brunch cake but it is also just a great way to use up your over ripe pears.
Gooey Layer
  • ½ cup coconut sugar
  • ¼ cup butter
  • 3 tsp freshly squeezed lemon juice
  • 1 cup of toasted pecans, roughly chopped
  • 3 ripe pears, I used very ripe Parkham pears
  • dash of cinnamon
  • ½ cup butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 2 eggs
  • 3 tsp vanilla
  • 1-1/3 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup buttermilk
Gooey Layer
  1. In saucepan over medium heat, cook coconut sugar, butter, lemon juice and ginger stirring, until sugar is dissolved, about 2 minutes.
  2. Stir in toasted pecans.
  3. Pour into greased and parchment paper–lined 9-inch square cake pan.
  4. Peel, core and slice pears into about ¼-inch thick wedges.
  5. Arrange wedges, overlapping slightly, over the pecan mixture.
  6. Sprinkle with cinnamon.
  1. In stand mixer, beat butter with sugars until fluffy then beat in eggs and vanilla.
  2. Whisk together flour, baking powder and baking soda; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
  3. Pour over pears.
  4. Bake in 350ºF oven until toothpick inserted in centre comes out clean, about 40 minutes.
  5. Let cool in pan for 10 minutes before inverting on to your serving plate and discarding parchment paper.
Recipe by Life Where We Are at