Pear Upside-Down Chocolate Cake

• Makes One 9-inch cake (6 to 8 servings)
• 2 tablespoons unsalted butter
• 2 tablespoons firmly packed light brown sugar
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 4 Bosc pears, peeled, quartered lengthwise, and cored
• 1/3 cup milk
• 3/4 cup all-purpose flour
• 1/2 cup finely ground toasted almonds
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup natural unsweetened cocoa (not Dutch-process), plus additional for dusting
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• Confectioners' sugar, for dusting

1. 1.
2. For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper.
3. Put the butter, brown sugar, and lemon zest and juice in a large skillet.
4. Cook over medium heat, stirring, until melted.
5. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes.
6. Pour the pears and their syrup into a strainer set over a saucepan.
7. Set the syrup and 1 pear quarter aside.
8. Arrange the pears, cut side down in a spoke-like pattern in the pan.
9. Cut the reserved pear and use to fill the center.
10. 2.
11. For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Scald milk in a small saucepan; keep warm.
12. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves.
13. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes.
14. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl.
15. Add cocoa powder and vanilla and beat 1 minute.
16. While mixing at medium-low speed, add eggs one at a time, beating well after each addition.
17. 3.
18. While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula.
19. Spread the batter over the pears, taking care not to disturb the pattern.
20. Tap the pan lightly on the counter to settle the batter.
21. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
22. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate.
23. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
24. 4.
25. To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup.
26. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
27. Calories: 330.5
28. Total Fat: 14 grams
29. Saturated Fat: 6 grams
30. Total Carbohydrates: 50 grams
31. Protein: 5 grams
32. Sodium: 279 milligrams
33. Cholesterol: 77 milligrams
34. Fiber: 4 grams

cake, unsalted butter, brown sugar, lemon zest, freshly squeezed lemon juice, milk, flour, almonds, baking soda, baking powder, salt, ground cinnamon, ground cloves, unsalted butter, sugar, natural, vanilla, eggs, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pear-upside-down-chocolate-cake-recipe2.html (may not work)