A play on the traditional pineapple upsidedown cake, this recipe is one of my new all time favorites. Chocolate and pear just work together oh so well. I think it will make an appearance for the holidays around my house.
This recipe is very loosely based on a cake of the same name from Rustic Fruit Desserts. (A really great cookbook!) —Chelle
10 inch round cake
packed dark brown sugar
ripe pears, pealed, cored, chopped into 12 slices per pear
1 1/4 cups
1 3/4 cups
unsweetened coco powder
semi sweet mini chocolate chips
In This Recipe
Preheat oven to 350*. Prepare a 10" spring form pan by greasing well with butter.
2. In a small saucepan melt 4 tablespoons of butter. Add 3/4 cup brown sugar, 1/4 cup of sugar, and 1 teaspoon of vanilla, melting sugar into butter. Stir well so the mixture does not burn. Once sugar is dissolved, pour mixture into prepared pan. Mixture will be thick and you may need a rubber spatula to spread evenly.
Place the pear slices on top of the mixture in a circular pattern. Set aside and allow to cool while you prepare the cake batter.
In the bowl of a stand mixer add 8 tablespoons of butter and 1 1/4 cup of sugar. Cream together.