Honey-Glazed Pear Upside-Down Cake
This recipe comes from cooking.nytimes.com, visit their website for more.
A seasonal twist to an old-fashioned favorite! This simple Honey-Glazed Pear Upside-Down Cake can be made in under an hour. Include our unique NY Buckwheat honey, a perfect sweetener for baked goods that require a deeper flavor.
Ingredients:
- ¼ cup of Astor Apiaries NY Buckwheat honey
- 4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored
- 3 sprigs fresh thyme (optional)
- 1 cup sugar
- Finely grated zest of 1 lemon
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
- ¼ cup sliced almonds
Directions
- Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
- Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
- Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
- Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
- When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.