This cake is my nod to fall. My nod that it’s coming. But not here yet. I may be wearing my favorite sweatshirt and yoga pants already. Working with the windows open. That’s allowing the tinniest of chills to blow through our apartment. Drinking warm coffee in the morning instead of iced. And we may have gone pear-picking already.
But we also just bought a pile of bright red tomatoes from that same farm we picked our pears. Summer can’t be over yet. I just made my first batch of salsa for the season. And probably my last. I’m not sure what it is I’m hanging on to. I love autumn. And bonfires. And burnt marshmallows. And warm sweatshirts. I hear fall paints a pretty picture in the northeast.
But it feels like we’re just getting settled. I’m ready to take our grill out back and have a cookout with our new friends. We’ll eat homemade ice cream for dessert. And complain about how warm it is. And how we can’t wait for … fall.
Maybe I’ll serve acorn squash risotto instead. And this little number for dessert—a dense yet flavor-filled almond cake. Just the way I like it. Topped with autumns offspring—pears. It tastes like fall. And I guess that’s a good thing—I think it’s coming. If not already here.
1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. brown sugar, packed
1/2 c. sugar
2 large eggs
Instructions
Preheat the oven to 350°. Line bottom of pan(s) with parchment paper. Set aside.
Pear Base. Mix together butter, brown sugar, cornstarch, and salt. Spread evenly on bottom of pan(s). Place pear slices in a circular pattern. Set aside.
Dry Ingredients. In a food processor, blend almonds and powdered sugar together until fine. In a medium bowl, whisk together dry ingredients. Set aside.
Wet Ingredients. In a small bowl, stir together wet ingredients. Set aside.
Creaming Ingredients. In a standing mixer using a paddle attachment, mix together butter and sugars on low speed until mixture begins pulling away from sides. About 4 minutes. Add eggs one at a time, scraping down the sides of the bowl in between mixing.
On low speed, alternately add the wet and dry ingredients into the creaming mixture. This should take about 1 minute. Scrape down sides of bowl and beat on high speed for 30 seconds to build structure into the batter.
Add or evenly divide batter into pans. Bake for about 40 minutes or until cake tester comes out clean. Allow to cool for at least 20 minutes before removing from pan to allow the pears to set. Invert and place on cooling rack. Serve or store in an airtight container for up to 3 days.
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Would you believe this is the first ever upside down cake I’ve made or eaten?! Glad this problem was fixed. The temps finally dropped here. I guess it’s really fall.
Aww, so glad you liked it! I always love hearing feedback. Honestly—it still scares me that people actually make the recipes I post (although they are well tested). Maybe one day I’ll get over that fear 🙂
gorgeous. i’m absolutely ready for it, but know that once i head back to italy on sunday, it will be summer again. darn! i’ll take this cake with me though and have my own little fall!
Can you use cornstarch in the cake batter instead of potato starch?
So pretty, Melissa!
Oh I love this post! It perfectly sums up the confusion that I feel at this time of year. Plus I love a good upside down cake!
Would you believe this is the first ever upside down cake I’ve made or eaten?! Glad this problem was fixed. The temps finally dropped here. I guess it’s really fall.
I tried this recipe tonight and absolutely loved it! Thank you so much for sharing- I always love looking at your blog!
Aww, so glad you liked it! I always love hearing feedback. Honestly—it still scares me that people actually make the recipes I post (although they are well tested). Maybe one day I’ll get over that fear 🙂
where did you go pear picking in this area?? i’d much prefer pear picking to apples. (no offense to the apples.)
i feel a road trip coming on.
Come to Connecticut! We went to Bishop Orchards in Branford, CT. I’m sure there’s something closer but if you come up, let me know!
http://www.bishopsorchards.com/
Yum, yum! Perfect for fall! Can’t wait for the leaves to turn. 😀
Beautiful, Melissa!
Beautiful pictures. Beautiful post.
Good grief this looks beautiful!
Mmm, that looks like a lovely cake. I love baking with pears, they always taste so good when they caramelize.
Beautiful! I love pears! Can’t wait to try this recipe.
Gorgeous cake and photos!!!
Oh, it’s here alright — I’ve been reading fantastic pear recipes all week! Bloggers always know.
So true—you can totally watch the seasons change through blogs.
That cake does sound perfect for fall! I can’t wait for the new pears to come into our market. 🙂
Beautiful cake!
You will ADORE fall in the NE. Take a roadtrip with Kev through Pennsylvania. Stunning.
I’m excited for it! The weather has already turned cold. The leaves should be changing colors anytime. We should plan our trip now.
I’ve never baked with pears!! So weird.
I don’t think I had either until this cake. It’s made me a believer 🙂
gorgeous. i’m absolutely ready for it, but know that once i head back to italy on sunday, it will be summer again. darn! i’ll take this cake with me though and have my own little fall!
Hope you were able to squeeze in some fall before heading back to summer! That sounds so funny to say.