Chef notes
There are plenty of elaborate cakes and intricate desserts out there, and they definitely have their time and place. But this is what we would call a “low-effort, high-reward” cake. It doesn’t take much time or energy, and you don’t need to use any specialty equipment or ingredients. If you are a fan of pineapple upside-down cake, this autumnal variation on the classic — made with ripe pears and hazelnut flour — is sure to please.
There are three main components of an upside-down cake — fruit, caramel and cake batter. The fruit can be just about anything. Pineapple is the most traditional, of course, but oftentimes stone fruits such as peaches, apricots and cherries or a mixture of berries can be used. Apples or, in this case, pears, are a nice texture for upside-down cake — they soften in the oven without completely collapsing and losing their structure and shape.
The fruit is layered over a sticky brown sugar caramel sauce that is made in the same skillet. Hazelnut flour adds a subtle nutty flavor to the cake and is a perfect match for the cinnamon used to spice the batter. As the cake bakes, the batter will become soft and fluffy and the caramel will create a thick, gooey coating for the pears. Serve each slice with a generous scoop of vanilla ice cream or whipped cream.
Technique Tip: Hazelnut flour is made of peeled ground hazelnuts. If you can’t find it, you can make your own. Toast hazelnuts on a rimmed baking sheet at 350 F for 8 minutes. Transfer the toasted nuts to a clean dishtowel, gather the ends up, and roll the nuts around to remove the skins. Transfer the peeled nuts to a high-speed blender and process until finely ground.
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 4 pears, cored and thinly sliced
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 1½ teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1 large egg
- 1/2 cup milk
- ice cream or whipped cream, for serving
Preparation
1.Preheat oven to 350 F. In 10-inch oven-safe skillet set over medium heat, melt the butter with the brown sugar. Stir constantly until the mixture is smooth and somewhat cohesive. Remove from the heat. Arrange the pear slices in an even layer on top.
2.In a small bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, cinnamon and salt. Set aside.
3.In a large bowl with an electric mixer set on medium speed, beat the granulated sugar and butter until fluffy, about 2 minutes. Beat in the egg. Add half of the flour mixture and beat to combine. Add the milk and beat until combined, then beat in the remaining flour.
4.Spread the batter in an even layer over the pears. Bake for 30 to 35 minutes or until the cake is golden brown and springs backs when pressed gently in the center. Let the cake cool on a rack for 5 minutes, then flip it out on to a serving plate. Serve warm with vanilla ice cream or whipped cream.
