Pear-Almond Upside-Down Cake
- 1/4 cup blanched almonds
- 1 tablespoon powdered sugar
- 2 tablespoons light-colored corn syrup
- 1 tablespoon butter
- 1/2 cup packed brown sugar
- 3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges
- 1/3 cup dried tart cherries
- 2/3 cup granulated sugar
- 1/3 cup butter, softened
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Preheat oven to 350u0b0.
- Combine the almonds and powdered sugar in a food processor; pulse 8 times or until finely chopped.
- Heat corn syrup and 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat until butter melts. Stir in brown sugar, and cook 1 minute or until bubbly. Remove from heat. Arrange pear slices spokelike in pan, working from center of pan to edge; sprinkle with cherries. Cook over medium heat 15 minutes or until syrupy, gently shaking pan occasionally (do not stir).
- While pears cook, place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed 4 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine almond mixture, flour, baking powder, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture; stir with a rubber spatula just until blended. Stir in extracts. Gently spoon batter over pears, spreading evenly. Bake at 350u0b0 for 30 minutes or until golden brown. Run a sharp knife around edge of pan to loosen cake. Place a plate upside down on top of pan; carefully invert cake onto the plate.
blanched almonds, powdered sugar, lightcolored corn syrup, butter, brown sugar, cherries, granulated sugar, butter, eggs, flour, baking powder, salt, lowfat buttermilk, vanilla, almond extract
Taken from www.myrecipes.com/recipe/pear-almond-upside-down-cake (may not work)