Upside-Down Graham Cake with Pears

Ingredients

• 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

Step 1

Warm your oven to 350°F (175°C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper. Cut the butter into pieces and spread them in the pan, then pop it into the oven just long enough for the butter to melt. Once melted, sprinkle the brown sugar evenly over the butter. Arrange the sliced pears on top in a pretty circular pattern, then set the pan aside while you make the batter.

Step 2

In a medium bowl, whisk together the graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon until everything is well combined.

Step 3

In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, oil, and honey on medium speed for about 2 minutes, scraping down the bowl as needed. Add the eggs and vanilla extract, then beat for another minute. Now, add the flour mixture in three parts, alternating with the milk, and mix just until combined after each addition.

Step 4

Carefully pour the batter over the pears in the pan, smoothing the top with a spatula. Pop the cake into the oven and bake for about 25 minutes, or until it turns golden brown and a toothpick inserted into the center comes out clean.

Step 5

Let the cake cool in the pan for about 10 minutes, then place a wire rack on top and flip it over. Gently peel off the parchment paper, and let the cake cool completely before slicing and serving.