In the meantime, I have an experimental recipe for you to try. I've been making upside-down plum cakes for awhile, and they are a big hit, but I came across a problem this morning: we didn't have any plums! So rather than getting off the couch and going to the market, I did what I do best: substitute!
UPSIDE-DOWN PEAR CAKE (or plum!)
So, I have a feeling, for those of you living life without the joys of a springform pan, it is just as easy to use a normal pan, and pour the batter in first with the pears on top. BUT that takes away all the fun, because then the final product won't be a surprise!
- 3/4 cup Almond Meal
- 1/4 tsp Salt
- 1 1/2 tsp Baking Powder
- Preheat oven to 350 degrees. Layer the inside of a springform pan with foil.
- Cut thin slices of the pears and, in a large bowl, mix with agave nectar.
- Arrange Pear slices in concentric circles in the springform pan, overlapping slightly.
- In electric mixer, beat butter until smooth. Add eggs, one at a time. Add milk, pear sauce, and vanilla extract.
- In separate bowl, combine dry ingredients. Slowly add to butter mixture.
- Pour over pears evenly.
- Bake for 45 minutes. Cool for 10 minutes and loosen the edge of cake from foil.
- Flip over and enjoy!