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Pear Upside-Down Graham Cake
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Pear upside-down cake with aromatic graham flour for a nutty twist.
Ingredients:
  • 3.5 tablespoons unsalted butter, cut into pieces
  • 0.25 cup dark brown sugar
  • 3 pears - peeled, cored, and sliced
  • 1.5 cups graham flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, at room temperature
  • 0.5 cup packed dark brown sugar
  • 0.25 cup grapeseed oil
  • 2 tablespoons honey
  • 3 large eggs
  • 1 cup whole milk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then generously grease a 9-inch pan with 2-inch sides and line the bottom with parchment paper.
  • Place butter pieces in the preheating oven until melted. Sprinkle brown sugar on top, then arrange sliced pears in a circular pattern over the mixture. Set aside.
  • In a medium bowl, combine graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon. Whisk until well mixed.
  • In a stand mixer fitted with the paddle attachment, combine butter, brown sugar, oil, and honey. Beat on medium speed for 2 minutes, scraping the bowl as needed. Add eggs and vanilla extract; beat for 1 minute. Gradually add the flour mixture in 3 parts, alternating with milk, and briefly beat after each addition.
  • Carefully pour the batter over the pears and ensure the top is smooth.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, approximately 25 minutes. Let the cake cool for 10 minutes, then flip it onto a wire rack, remove parchment paper, and allow to cool completely.

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