Pear Upside-Down Graham Cake

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I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.

Submitted by LauraF
Published on March 5, 2020
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Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
10
Yield:
1 large 9-inch cake
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Ingredients

Original recipe (1X) yields 10 servings

Base:

  • 3 ½ tablespoons unsalted butter, cut into pieces

  • ¼ cup dark brown sugar

  • 3 pears - peeled, cored, and sliced

Batter:

  • 1 ½ cups graham flour

  • 1 cup all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground ginger

  • 1 teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • ½ cup unsalted butter, at room temperature

  • ½ cup packed dark brown sugar

  • ¼ cup grapeseed oil

  • 2 tablespoons honey

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.

  2. Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.

  3. Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.

  4. Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.

  5. Pour batter carefully over the pears. Smooth the top.

  6. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.

Cook's Notes:

Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand.

If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins.

Nutrition Facts (per serving)

432 Calories
22g Fat
54g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 432
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 93mg 31%
Sodium 429mg 19%
Total Carbohydrate 54g 20%
Dietary Fiber 4g 16%
Total Sugars 26g
Protein 7g 15%
Vitamin C 2mg 2%
Calcium 114mg 9%
Iron 2mg 10%
Potassium 237mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.