Pear Upside-Down Cake: Variation on a Favorite for Fall

This is a delicious Fall variation on the Plum Upside-Down Cake from a summer or two ago. Lighter and milder real maple syrup is substituted for most or all of the brown sugar in the topping. (Thanks, Monty!) I recommend experimenting with other types of pears and apples this time of year. Not too sweet, this little cake makes a pretty breakfast or tea cake as well.

Bartlett Pear Upside-Down Cake

For the topping
1/2 stick (1/4 cup) unsalted butter, melted
1/3- 1/2 cup pure maple syrup
(optional- add up to 1/3 cup brown sugar for a sweeter topping)
+/- 2 semi-firm Bartlett Pears

For the cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk

(vanilla ice cream as an accompaniment)

Make the topping:
This time, I melted the butter in a saucepan, then poured it into the cake pan, swirling it around to coat all surfaces. If using brown sugar, sprinkle into buttered pan. Pour in maple syrup. Slice unpeeled pears 1/4 inch thick and arrange in a pretty overlapping circle on top of the butter and sugar/syrup. Set aside.

Make the cake:
Preheat the oven to 350°F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.

In another bowl with an electric mixer (or with a stand mixer, whisk, or wooden spoon) cream the butter with the sugar until the mixture is light and fluffy.

Add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.

Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition.

Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean, the cake is golden on top, and has pulled away from the pan edges a bit.

Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge if necessary, and invert the cake onto a plate.

Serve the cake warm (oh yeah) or at room temperature with the whipped cream or vanilla ice cream.