Honey Glazed Pear Up Side Down Cake Nytimes
Transform your dessert game with this exquisite Honey Glazed Pear Upside-Down Cake, a show-stopping treat that combines tender, caramelized pears with a moist, buttery cake infused with vanilla and tangy yogurt. This recipe, inspired by the New York Times, highlights the irresistible blend of honey and brown sugar to create a luscious glaze that seeps into every bite. Arranging ripe yet firm pears in a beautiful circular pattern not only adds visual flair but ensures a perfectly balanced sweetness. With just 30 minutes of prep time and uncomplicated steps, this dessert is ideal for both cozy gatherings and dinner parties. Serve it warm for maximum indulgence, and prepare to wow your family and friends! Keywords: honey glazed pear cake, upside-down cake recipe, New York Times pear dessert.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 Pears (ripe but firm)
- 115 grams Unsalted butter
- 120 ml Honey
- 100 grams Brown sugar (packed)
- 190 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 2 Eggs
- 120 ml Plain yogurt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Peel the pears, core them, and slice them lengthwise into 1/4-inch thick slices.
In a small saucepan, melt 60 grams of butter over medium heat. Stir in the honey and brown sugar, and cook until the mixture is smooth and bubbling, about 2-3 minutes.
Pour the honey mixture into the bottom of the prepared cake pan, spreading it evenly. Arrange the pear slices in a circular pattern on top of the honey mixture.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 55 grams of butter and the granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the yogurt and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter over the pear slices in the cake pan, smoothing the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a serving plate and remove the parchment paper.
Let the cake cool slightly before serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 53.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
