Name: Honey Pear Upside Down Cake
Yield: 8
Ingredients: 1 pear (Bartlett or Anjou) (peeled, and thinly sliced); 1 Tbsp all purpose flour; 2 tsp grated orange peel; 1 tsp ground cinnamon; 1/2 cup honey; 1 cup all purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup honey; 1 egg; 2 Tbsp butter or pareve margarine (melted); 2 Tbsp fresh orange juice; 2 Tbsp course ground cornmeal

Honey Pear Upside Down Cake

Course

Desserts

Servings

Ingredients

TOPPING

1 pear (Bartlett or Anjou) peeled, and thinly sliced
1 Tbsp all purpose flour
2 tsp grated orange peel
1 tsp ground cinnamon
1/2 cup honey

CAKE

1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup honey
1 egg
2 Tbsp butter or pareve margarine melted
2 Tbsp fresh orange juice
2 Tbsp course ground cornmeal

Course

Desserts

Servings

Ingredients

TOPPING

1 pear (Bartlett or Anjou) peeled, and thinly sliced
1 Tbsp all purpose flour
2 tsp grated orange peel
1 tsp ground cinnamon
1/2 cup honey

CAKE

1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup honey
1 egg
2 Tbsp butter or pareve margarine melted
2 Tbsp fresh orange juice
2 Tbsp course ground cornmeal

Instructions

Topping

Arrange the pear slices in bottom of a greased 9-inch pie pan.
Sprinkle with flour, orange peel, and cinnamon; drizzle evenly with honey.

Cake

In a large bowl, combine flour, baking powder, baking soda, and salt; mix well.
In a small bowl, combine honey, egg, butter, and orange juice; mix well. Add to flour mixture, stirring until just blended.
Spread mixture evenly over pears. Top with course ground cornmeal.
Bake at 375 degrees for 30 to 35 minutes or until browned.
Let cool 5 minutes on a wire rack; invert onto platter.
Serve warm.

Recipe Notes

Recipe and photo courtesy of the National Honey Board.

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