Upside-Down Pear and Pecan Cornmeal Cake

Upside-Down Pear and Pecan Cornmeal Cake
recipe courtesy of Taste of the South Magazine

Yields: 1 (9-Inch) Cake

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Ingredients

Instructions

Preheat oven to 350°. Spray a 9-inch round cake pan with cooking spray.
Arrange half of pears, cut side down, in prepared pan. Sprinkle with half of pecans. Repeat layers once.
In a large saucepan, melt ¼ cup butter over medium-high heat. Stir in ⅓ cup brown sugar and cream; bring to a boil. Pour mixture over pears and pecans.
In a large bowl, beat granulated sugar, remaining ½ cup butter, and remaining ½ cup brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in sour cream. Carefully spread batter over pears and pecans.
Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Invert onto a plate, and let cool completely. Cover and store at room temperature for up to 3 days. Drizzle with sorghum syrup before serving.

Notes

KITCHEN TIP
We used a Bartlett pear, however, your favorite pear variety or even a sweet apple will work well.

Upside-Down Pear and Pecan Cornmeal Cake