Upside-Down Buttermilk Pear Cake Upside-Down Buttermilk Pear Cake

Upside-Down Buttermilk Pear Cake Image Image by: Upside-Down Buttermilk Pear Cake Image Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2012


Buttermilk Cake:


In saucepan over medium heat, cook brown sugar, butter and lemon juice, stirring, until sugar is dissolved, about 2 minutes. Scrape into greased and parchment paper–lined 9-inch (2.5 L) square cake pan.

Peel, core and halve pears; cut each half into about 1/4-inch (5 mm) thick wedges. Arrange wedges, overlapping slightly, in pan.

Buttermilk Cake: In large bowl, beat butter with granulated and brown sugars until fluffy; beat in eggs and vanilla.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Pour over pears, smoothing to edges of pan.

Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate; remove parchment paper.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 122 mg
  • Sugars 25 g
  • Protein 3 g
  • Calories 274.0
  • Total fat 13 g
  • Potassium 155 mg
  • Cholesterol 63 mg
  • Saturated fat 8 g
  • Total carbohydrate 38 g


  • Iron 8.0
  • Folate 16.0
  • Calcium 6.0
  • Vitamin A 12.0
  • Vitamin C 2.0
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Baking & Desserts

Upside-Down Buttermilk Pear Cake