The best delicious Chocolate Pear Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Pear Upside-down Cake recipe today!
Hello my friends, this Chocolate Pear Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Pear Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Pear Upside-down Cake.
What Makes This Chocolate Pear Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Pear Upside-down Cake.
Ready to make this Chocolate Pear Upside-down Cake Recipe? Let’s do it!
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=== FOR TOPPING ===
1 cn Pear halves in natural
-juices – (29 oz); drained
1/4 c Butter -; (1/2 stick)
1/4 c Light brown sugar; (packed)
2 tb Honey
1/4 c Chopped walnuts
=== FOR CAKE ===
2 3/4 c Sifted cake flour; sift then
-measure
1 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/3 c Unsalted butter; at room
-temperature
3/4 c Granulated sugar
2 lg Eggs
2 Squares Unsweetened
-chocolate – (1 oz); melted
1 ts Vanilla
2/3 c Milk
=== FOR WHIPPED CREAM ===
3/4 c Whipping cream
2 tb Powdered sugar
1 ts Vanilla
To prepare topping: Cut each pear half in half again lengthwise. In a
10-inch ovenproof skillet, melt butter over medium heat. Add sugar and
honey, stirring briefly just to blend. Cook just until sugar begins to
melt. Remove from heat. Sprinkle walnuts evenly in skillet. Arrange
pears on top; set skillet aside. To prepare the cake: Position rack
in lower third of oven; preheat to 350 degrees. Sift together flour,
baking powder, salt and cinnamon. With an electric mixer, beat
together butter and sugar until creamy. Add the eggs, 1 at a time,
blending well after each addition. Beat in chocolate and vanilla.
Beat in the dry ingredients in 2 additions, alternating with the
milk. Spread the batter over the pears. Bake about 35 minutes, or
until just beginning to pull away from the sides of the pan. Let cool
in the pan 30 minutes. Run a knife around the edge of the pan.
Wearing oven mitts, invert a plate over the skillet; invert cake onto
the plate. Carefully lift skillet off cake and replace any fruit and
caramelized sugar that is stuck to the bottom of the pan. Whip the
cream with the powdered sugar and vanilla until soft peaks form.
Serve a spoonful on top of each serving. Yield: 8 to 10 servings.
Yields
8 servings
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