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Rosemary Anjou Pear Cake
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Prep Time:
20 minutes
Total Time:
3 hours 40 minutes
Elevate your dessert spread with a fragrant rosemary and Anjou pear upside-down cake.
Ingredients:
  • 4 large unpeeled red Anjou pears, thinly sliced (3 1/2 cups)
  • 1 1/2 cups sugar
  • 4 teaspoons coarsely chopped fresh rosemary leaves
  • 2 eggs
  • 1 cup olive oil
  • 2 tablespoons orange-flavored liqueur
  • 1 teaspoon grated orange peel
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup stone-ground yellow cornmeal
  • 1/2 teaspoon salt
Instructions:
  • Preheat your oven to 350°F. Securely wrap a 9-inch springform pan with heavy-duty foil to avoid leaks. Grease the pan with cooking spray. In a large bowl, delicately coat pear slices with 2 tablespoons of sugar and rosemary. Arrange pear slices neatly in the pan's bottom.
  • In a large bowl, use an electric mixer to beat eggs with 1 cup plus 6 tablespoons of sugar until light and fluffy, about 2 minutes. Add oil, liqueur, and orange peel, blending well. Gradually mix in flour, cornmeal, and salt until just combined. Pour the batter over the pears.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a cooling rack for about 2 hours. Run a knife along the edge of the pan, place a heatproof serving plate upside down on top of the pan, flip it over, and carefully remove the pan.

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