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Amaretto and pear upside-down cake from The Scottos

  • Nonstick vegetable oil spray
  • 1 1/2 cups cake flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 ¹/8 teaspoons baking powder
  • 1/2 teaspoon salt
  • Pinch ground black pepper
  • Pinch ground cloves
  • Pinch ground allspice
  • 1/4 teaspoon baking soda
  • 1/2 cup milk (do not use low-fat or nonfat)
  • 3/4 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) golden brown sugar
  • 1 large egg
  • 1/2 cup mild-flavored (light) molasses
  • 1/4 cup Amaretto Liqueur
  • 3 firm but ripe Bosc pears, cored, cut in half lengthwise and then cut into quarters, pears should not be peeled
  • Whipped cream
  • 9 inch round cake pan with 2 inch high sides

Preheat oven to 350 degrees F. Spray cake pan with nonstick vegetable oil spray. In a medium bowl, sift flour with the cinnamon, ginger, baking powder, salt, pepper, cloves, allspice and baking soda.

Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until light and fluffy. Add egg and beat until well blended. Add molasses and beat well. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.

Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cool slightly. Serve warm or at room temperature with whipped cream.

Serving Size

Serves 8 to 10

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