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Spiced Pear Upside-Down Cake

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

2 tbsp

unsalted butter, plus more for pan

1 1/2 cups

all-purpose flour, plus more for pan

3 tbsp

fresh orange juice

1/4 cup

pomegranate molasses, plus more for serving

1 3/4 cups

sugar, divided

4

small ripe Bosc pears (about 1½ pounds), peeled, halved lengthwise, cored

1 cup

unsalted, roasted walnuts

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

1/4 tsp

ground cardamom

4

large eggs

1 tsp

finely grated orange zest

1 cup

olive oil