Pear Upside-Down Cake

Makes 1 ten-and-a-half-inch cake


For the topping:
4tablespoons unsalted butter

1/2 cup packed light-brown sugar

3 ripe pears, such as Bartlett or Anjou, peeled and cored



For the batter:

1 1/2 cups all-purpose flour

2teaspoons baking powder

1/4 teaspoon salt

8tablespoons (1 stick) unsalted butter

1/2 cup granulated sugar
2 tsp. Stevia blend herbal sweetener or another 1/2 cup of sugar

1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

2 large eggs

1/2 cup milk



1. Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

2. Make the batter: Preheat the oven to 350°. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar/stevia on medium speed until light and fluffy, about 2 minutes. Add extracts; beat to combine. Add eggs , one at a time, beating to combine.

4. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.

5. Transfer batter to the skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.

6. Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.