snack saturday


Pear Upside-down Cake


¹/³ cup unsalted butter, plus extra for buttering pan
1¼ cups brown sugar
2 cans (398 mL) Bartlett pear halves or slices
1 box (18.5 oz) lemon cake mix*
3 tbsp cornmeal
*Cake mix calls for: 3 eggs, 1 to 1 ¼ cups water and ¹/³ cup oil

Preheat oven to 350°F.
Melt butter in microwave. Add brown sugar and microwave 90 seconds or until bubbly and sugar dissolves.
Pour half of the syrup in each buttered cake pan. Tilt pan to distribute evenly. Don’t worry if it doesn’t completely cover bottom. Arrange fruit cut side down in a pretty pattern. Slice extra thick pieces so entire pan is covered in fruit.
When preparing cake mix, add 3 tbsp of cornmeal prior to adding wet ingredients indicated on the box.

Pour half of cake mix (2¼ cups) in each pan over fruit.
Bake in a preheated 350°F oven for 30 minutes, or until toothpick comes out clean when inserted in cake’s centre and cake has pulled away from sides of pan.
Immediately after removing cake from oven, run a knife around edge of cake to loosen. Use a large (10-inch minimum) plate held on top of cake pan. Flip pan over and gently remove cake.


Tip
For best results, use two 9-inch round cake pans. Plan to bake this cake while you're eating dinner so you can serve it immediately

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