Pears on Top: Upside-Down Graham Cake

Ingredients 0/19

Step 1

Heat your oven to 350°F (175°C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round piece of parchment paper. Drop the butter pieces into the pan and pop it in the oven just long enough for the butter to melt. Once melted, sprinkle the brown sugar evenly over the butter, then arrange the sliced pears on top in a pretty circular pattern. Set the pan aside for now.

Step 2

Whisk together the graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon in a medium bowl. In a separate bowl or your stand mixer, beat the butter, brown sugar, oil, and honey together until smooth and creamy—about 2 minutes—scraping down the sides as needed. Then add the eggs and vanilla, beating for another minute until well combined.

Step 3

Now, gradually add the flour mixture to the wet ingredients in three parts, alternating with milk. Give the batter a quick mix after each addition, but don’t overdo it. Pour the batter gently over the pears in the pan, spreading it out evenly with a spatula.

Step 4

Bake the cake for about 25 minutes, or until it turns golden and a toothpick poked in the center comes out clean. Let it cool in the pan for about 10 minutes, then carefully flip it onto a wire rack. Peel off the parchment paper, and let it cool completely before serving.