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Gallery Saffron-Scented Pear Upside-Down Cake Recipe Summary Servings: 6

Ingredients Ingredient Checklist Vegetable oil, cooking spray Pinch of saffron threads 1 cup sugar 1/4 cup (1/2 stick) unsalted butter, softened 2 Comice pears, (6 to 7 ounces each) 1 1/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 3/4 cup nonfat buttermilk 1/4 cup vegetable oil 2 large eggs 1 teaspoon pure vanilla extract 2 tablespoons finely chopped crystallized ginger

Gallery Saffron-Scented Pear Upside-Down Cake

Recipe Summary Servings: 6

Saffron-Scented Pear Upside-Down Cake

Saffron-Scented Pear Upside-Down Cake

Saffron-Scented Pear Upside-Down Cake

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • Vegetable oil, cooking spray Pinch of saffron threads 1 cup sugar 1/4 cup (1/2 stick) unsalted butter, softened 2 Comice pears, (6 to 7 ounces each) 1 1/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 3/4 cup nonfat buttermilk 1/4 cup vegetable oil 2 large eggs 1 teaspoon pure vanilla extract 2 tablespoons finely chopped crystallized ginger

Directions

Preheat oven to 350 degrees. Coat an 8-inch square or round cake pan with cooking spray. Line bottom with parchment paper, and set aside.

Pulse saffron and 1/4 cup sugar in a spice grinder until well combined. Put butter and saffron sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Using a small offset spatula, spread mixture into prepared pan.

Peel pears; halve lengthwise, and core. Using a mandoline or a very sharp knife, cut pears lengthwise into 1/4-inch-thick slices. Arrange pears decoratively in pan over saffron-butter mixture.

Whisk together flour, remaining 3/4 cup sugar, the baking powder, ground ginger, and salt in a large bowl. Whisk buttermilk, oil, eggs, and vanilla in another bowl. Add buttermilk mixture to flour mixture in a slow, steady stream, whisking. Stir in crystallized ginger.

Spread batter over pears. Bake until set and a cake tester inserted into center comes out clean, 40 to 45 minutes. Let cool 5 minutes. Place a serving platter upside down over pan; flip to unmold cake. Peel off parchment.

Reviews (4)

 Add Rating & Review     24 Ratings   5 star values:        7    4 star values:        8    3 star values:        3    2 star values:        4    1 star values:        2

Reviews (4)

Add Rating & Review     24 Ratings   5 star values:        7    4 star values:        8    3 star values:        3    2 star values:        4    1 star values:        2

Add Rating & Review

24 Ratings 5 star values: 7 4 star values: 8 3 star values: 3 2 star values: 4 1 star values: 2

24 Ratings 5 star values: 7 4 star values: 8 3 star values: 3 2 star values: 4 1 star values: 2

24 Ratings 5 star values: 7 4 star values: 8 3 star values: 3 2 star values: 4 1 star values: 2

  • 5 star values: 7 4 star values: 8 3 star values: 3 2 star values: 4 1 star values: 2

    Martha Stewart Member     Rating: Unrated       12/01/2016   One of my 'go to' winter treat recipes. I have celiac and in the past made it with Cup4Cup flour. Today I ran out of C4C so made it with chestnut flour instead. Mind blown! I can't believe I never tried it before, it so delicious, and because the chestnut flour is naturally sweet, I halved the sugar.  

Martha Stewart Member     Rating: 1 stars       11/22/2014   Epic fail and I don't even know what went wrong, what I did wrong. It's completely runny even though I followed the recipe faithfully...  

Martha Stewart Member     Rating: Unrated       09/12/2013   A few questions for you: 1) What can I do if I don't have a spice grinder? 2) Do I serve this warm? 3) If I want to bake this recipe and bring it to my friend's house for dinner (who lives 2 hours away), should I leave it in the pan during the drive, or should I remove it first from the pan?  

Martha Stewart Member     Rating: Unrated       10/01/2012   This cake is so incredible. I was not at all prepared for how it would taste. The candied ginger melts right into the batter as it bakes it's moist and buttery and delicately flavored. STUNNING! Making this one for thanksgiving!

    Martha Stewart Member

    Rating: Unrated 12/01/2016

One of my ‘go to’ winter treat recipes. I have celiac and in the past made it with Cup4Cup flour. Today I ran out of C4C so made it with chestnut flour instead. Mind blown! I can’t believe I never tried it before, it so delicious, and because the chestnut flour is naturally sweet, I halved the sugar.

Rating: Unrated

Rating: 1 stars 11/22/2014

Epic fail and I don’t even know what went wrong, what I did wrong. It’s completely runny even though I followed the recipe faithfully…

Rating: 1 stars

Rating: Unrated 09/12/2013

A few questions for you: 1) What can I do if I don’t have a spice grinder? 2) Do I serve this warm? 3) If I want to bake this recipe and bring it to my friend’s house for dinner (who lives 2 hours away), should I leave it in the pan during the drive, or should I remove it first from the pan?

Rating: Unrated 10/01/2012

This cake is so incredible. I was not at all prepared for how it would taste. The candied ginger melts right into the batter as it bakes it’s moist and buttery and delicately flavored. STUNNING! Making this one for thanksgiving!

All Reviews for Saffron-Scented Pear Upside-Down Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Saffron-Scented Pear Upside-Down Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest