CAKE****Upside-Down Sour Cream Cake with Caramelized Pears

By Unblond1

These were very good - with a nice, make-ahead component. I served them with some blackberry coulis and some sucre a la creme that Andria brought.

Ingredients

• 8 Servings
• Sour Cream Cake
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 2/3 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream or greek yogurt
• Nonstick vegetable cooking spray
• Caramelized Pears
• 4 pears, peeled, cored, cut into small dice
• 3 tablespoons unsalted butter
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice

Details

Servings 8
Adapted from foodnetwork.ca

Preparation

Step 1

Sour Cream Cake

* Preheat oven to 375F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Coat 6 or 8 ramekins with vegetable spray. Place 1 tablespoon of the caramelized pear mixture in each of the ramekins, then cover with the sour cream cake mixture.
* Bake for 20-25 minutes, until golden brown, and cake tester inserted into center comes out clean.

Caramelized Pears

* Heat butter in a heavy skillet over medium-high heat until foam subsides, then sauté pears, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Stir in sugar, lemon juice, and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes.