Name: Spiced Pear Upside-Down Cake
Yield: 8 Servings
Ingredients: 2 tablespoons unsalted butter, plus more for pan; 1 1/2 cups all-purpose flour, plus more for pan; 3 tablespoons fresh orange juice; 1/4 cup pomegranate molasses, plus more for serving; 1 3/4 cups sugar, divided; 4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored; 1 cup unsalted, roasted walnuts; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cardamom; 4 large eggs; 1 teaspoon finely grated orange zest; 1 cup olive oil

Spiced pear upsidedown cake on a blue plate with a single slice on a smaller plate.

Photo by Christopher Testani

Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

Recipe information

Yield
8 Servings

Ingredients

2 tablespoons unsalted butter, plus more for pan

1 1/2 cups all-purpose flour, plus more for pan

3 tablespoons fresh orange juice

1/4 cup pomegranate molasses, plus more for serving

1 3/4 cups sugar, divided

4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored

1 cup unsalted, roasted walnuts

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cardamom

4 large eggs

1 teaspoon finely grated orange zest

1 cup olive oil

Preparation

Step 1
Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
Step 2
Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up—don't let it freeze solid).
Step 3
Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
Step 4
Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
Step 5
Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
Step 6
Drizzle cake with more pomegranate molasses just before serving.
Do Ahead
Step 7
Cake can be baked 1 day ahead. Store tightly covered at room temperature.