Upside down cakes were one of my favorites growing up and I still love coming up with new ways to make them. It’s all about the caramel layer and that moment when you flip the pan to reveal it. Unfortunately some recipes come up short in the gooey department. I tweaked my own recipe many times over the years to come up with the best result and one of my favorite variation is made in a good ol’ cast iron skillet. The heavy duty pan cooks the caramel layer just right and gives this cake a great classic feel. Last fall I fell in love with a set of individual cast iron skillets and they make this dessert even cuter. Here is how to make individual upside down pear cakes using small cast iron skillets:

Upside Down Pear Skillet Cake

 

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makes 3 small cakes (6" skillets)

Ingredients

• for the caramel layer:
• 6 tbsp butter
• ¾ cup brown sugar
• for the cake:
• 2 15oz. cans of sliced pears
• 1 stick (8 tbsp) butter, unsalted, room temperature
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 eggs, separated
• ½ cup milk
• 1½ cup flour
• 2 tsp baking powder
• ¼ tsp cream of tartar

Instructions

1. Preheat oven to 350 degrees F. In a small bow, mix together flour and baking powder to combine. Set aside.
2. Melt 2 tsp of butter in one of the skillets. Add ¼ cup of brown sugar and melt together. Spreading it unto the sides to grease them. Take off the heat and place 8 slices of pears on top of the caramel. Set aside. Repeat with the other 2 skillets.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar until light and fluffy. Add egg and vanilla extract and mix until combined. Add flour and milk a little at a time, starting and ending with the flour, and mixing well after each addition.
4. In a separate bowl, mix egg whites with cream of tartar and whisk to firm peaks. Fold egg whites into the batter. Spoon batter into the skillets and spread gently to keep pears in position.
5. Bake for 30 minute or until a toothpick inserted in the center comes out clean.

3.1.08

Preheat your oven to 350 degrees F. In a small bow, mix together flour and baking powder to combine. Set aside:

Here are my skillets. Aren’t they cute? You can find really affordable ones in Chinatown:

To make the caramel layer, melt 2 tsp of butter in one of the skillets:

Add 1/4 cup of brown sugar and melt it all together:

Let the caramel cook for a minute and spread it unto the sides to grease them:

Take off the heat and place 8 slices of pears on top of the caramel:

Set aside. Repeat with the other 2 skillets.

In the bowl of an electric mixer equipped with the paddle attachment, mix together butter and sugar until light and fluffy:

Add egg and vanilla extract and mix until combined.

Add flour and milk a little at a time, starting and ending with the flour, and mixing well after each addition:

In a separate bowl mix egg whites and cream of tartar:

Whisk egg whites to firm peaks:

Fold egg whites into the batter:

Spoon batter into the skillets and spread gently to keep pears in position:

Bake for 30 minute or until a toothpick inserted in the center comes out clean.

Take out of the oven and immediately flip the cake over onto a serving plate. I also like to flip these cakes into the pan to serve them in the skillet.

Enjoy!