Maple Pecan Pear Upside-Down Cake

Maple Pecan Pear Upside-Down Cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 50 mins

Some serve this cake with ice cream or whipped cream, but this really isn't needed. A glass of cold milk, however, is a welcome accompaniment. The cake is especially delicious when still slightly warm.


1/2cup apple, cherry or cranberry juice
1/2cup dried cherries
3tablespoons butter
2/3cup packed light brown sugar
1/4cup maple syrup
1 red D'anjou pear, barely ripe, sliced
1/2cup pecan halves
1 3/4cups all-purpose flour
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
1/3cup butter, softened
2/3cup granulated sugar
1 1/2teaspoons vanilla extract
1 egg
1/2cup buttermilk


  1. Preheat oven to 350F.
  2. To prepare topping, pour juice into a small saucepan and bring to a boil; add dried cherries. Set aside.
  3. Place butter in a 10-inch cast-iron skillet over medium heat. Sprinkle brown sugar evenly over butter, patting it down with your fingers. Pour maple syrup over brown sugar mixture. Do not stir.
  4. Drain cherries, reserving both juice and cherries. Arrange pear slices, cherries and pecans over sugar mixture in skillet.
  5. To prepare cake, sift together flour, baking powder, soda and salt. In another bowl, beat butter with an electric mixer until smooth. Gradually add granulated sugar and continue beating until fluffy (about 3 minutes). Beat in vanilla and egg.
  6. Pour reserved cherry-soaking liquid into a measuring cup, and add buttermilk to equal 2/3 cup.
  7. Alternately add 1/3 of flour mixture and 1/3 of buttermilk mixture to butter mixture, beating gently after each addition. Repeat with remaining flour and buttermilk mixtures. Do not overbeat.
  8. Spoon batter over  fruit and topping, spreading lightly.
  9. Bake about 45 minutes, until cake is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool 5 minutes. Invert onto a serving plate. Serve warm or at room temperature.


Nutritional Info *per serving

  • Glycemic Load 13
  • Calories 470
  • Fat 18g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 55mg
  • Sodium 380mg
  • Potassium 180mg
  • Carbohydrate 76g
  • Fiber 4g
  • Sugars 49g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 10%