We are in a caramel mood with the Dorie baking groups having just finished a caramel-apple crisp from Baking with Dorie. We really enjoyed the caramel sauce so another version was welcomed. I purchased D’Anjou pears as they looked the best. I was out of Chinese five-spice so I took Dorie’s substitution for cinnamon. I debated which cake pan to use as I do not have a 2-inch high 9-inch cake pan but luckily my cake pan worked without spillage.
We are well acquainted with the upside down cakes. My father-in-law’s favorite cake was a pineapple and I made it every year for this birthday. We welcomed this pear version and I am thrilled with how pretty it came out, no stuck fruit. I am looking forward to more fall baking. To see what others thought head over to Cook the Book Fridays.
3 Comments Add yours
It shows you have the experience in making upside-down cakes. Everything comes out evenly; the pears look so juicy and translucent. Very nice!
we are in a caramel mood, and I like it, too. your cake flipped over beautifully!
Yours turned out absolutely perfectly…and look at that deep color you got! Great job!!