There is always a moment of anticipation before turning something you’ve baked out of the pan, but nothing is more rewarding than turning out a beautiful upside-down cake onto your serving plate.
Upside-down cakes strike the perfect balance between festive and familiar. Whether you prefer baking from scratch or taking shortcuts, your friends and family will appreciate the time you spent to make something special.
Mellow pears and cranberries make the perfect sweet and tart topping for cranberry-pear upside-down almond cake. Studded with toasted almonds, the moist cranberry-pear upside-down cake creates another level of flavor that enhances the fruit topping.
Cranberry-pear upside-down almond cake recipe
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1 medium pear, peeled and sliced
1 1/2 cups cranberries, fresh or frozen, thawed, if frozen
1-1/2 cups Martha White Self-Rising Flour
1/8 teaspoon baking soda
1/2 cup sugar
1/2 cup butter, melted
3/4 cup buttermilk
1 large egg, beaten
1/2 teaspoon almond extract
1/2 cup slivered almonds, toasted and finely chopped
1 cup heavy cream whipped with 1 tablespoon sugar, optional
Heat oven to 375 F. For topping: Melt butter in 10-inch cast iron skillet over medium heat. Stir in sugars. Cook and stir just until well blended and sugar mixture covers bottom of skillet. Remove from heat. Arrange pear slices in a circular pattern with smaller end of slice toward the center. Distribute cranberries over pears, filling in center and spaces between slices.
For cake: Whisk together flour, soda and sugar in medium bowl. Stir in melted butter, buttermilk, egg, and almond extract until smooth. Stir in almonds. Pour over pears and cranberries in skillet. Spread evenly to edges.
Bake 25 to 30 minutes or until golden brown. Remove from oven. Cool 2 to 3 minutes. Place serving plate over skillet. Carefully invert cake onto plate. Best served warm. Top with whipped cream, if desired.