Upside-Down Pear Cake

Calories: 469 

Carbs: 47 g 

Fiber: 1 g 

Protein: 6 g

• PREHEAT OVEN to 300 degrees

• GREASE LIGHT COLORED cake pan and insert parchment

• POUR melted butter in pan and COVER with sugar mixture

• TOPPING

• 4 T butter, melted

• MIX

• 100 g dark brown sugar

• 2 t cornstarch

• 1/8 t salt

• PEEL, CORE, and HALVE pears RESERVING 1 pear half

• CUT each pear half into 4 slices then ARRANGE halves around the cake pan nicely, tapered ends towards the center, largest slices towards the outside

• 3 ripe but firm Bosc pears (1.5 pounds)

• PULSE about 8 to 10 times then REMOVE to BOWL

• CAKE

• 1 cup walnuts, toasted (120 g)

• 75 g AP flour

• 1/2 t salt

• 1 T orange zest

• 1/2 t cinnamon

• 1/4 t baking powder

• 1/8 t soda

• 1/8 t nutmeg

• PROCESS about 2 minutes in empty processor

• 200 g sugar

• 3 eggs

• WITH PROCESSOR RUNNING ADD

• 4 T butter, melted

• 1/4 cup oil

• ADD WALNUT MIXTURE and PULSE 5 TIMES

• POUR CAKE BATTER over the pears in pan

• BAKE for about 70-75 minutes

• COOL in PAN for 15 minutes

• INVERT onto rimmed surface and COOL 2 hours