SERVES:
makes one 9-inch round cake pan
INGREDIENTS:
4 - 5 canned pear halves, sliced into 1/2-inch slices
1 stick unsalted butter
1 cup light brown sugar
1 1/4 cup all-purpose flour
1/3 cup white sugar
1/3 cup light brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup vegetable oil
1 large egg
1 tsp almond extract
PROCEDURE:
Drain the pears and slice those into 1/2-inch thick slices.
Preheat the oven to 350 degrees and use a pan on the stove top to melt 1 stick of butter and 1 cup of light brown sugar together.
Stir that regularly until the butter is completely incorporated into the sugar and then pour that into a 9-inch round cake pan, on top of a baking tray, and arrange the sliced pears on top of the sugar.
Set that aside and use a mixing bowl to combine 1 1/4 cups all-purpose flour with 1/3 cup each white sugar and light brown sugar, 1 1/2 tsp baking powder and 1/2 tsp salt and whisk together and make a well in the center.
Add 3/4 cup milk, 1/3 cup vegetable oil, 1 large egg and 1 tsp almond extract and mix that until it's combined.
Add the batter to the caramelized pears and sugar in the baking pan and place the baking tray onto the center rack of the preheated 350 degree oven.
It'll take just about 50- 60 minutes to bake.
Use a toothpick to check it for doneness and let it cool down for 10 to 15 minutes.
Then place a large plate over the top and very carefully invert it onto the plate, or large shallow bowl.
HINTS:
Don't wait any longer than 10 - 15 minutes before turning the cake out of the pan so that it doesn't have a chance to stick. You can heat the bottom of the cake pan on the stove top for a few seconds if it seems like the cake is sticking before turning it out onto a plate or large shallow bowl that is larger than the cake pan.
Jiggle the cake pan a little to make sure the cake is not sticking to the bottom of the baking pan before placing the large serving plate upside down over the baking pan, firmly grabbing the edges of both the plate and baking dish before carefully flipping them over in unison to release the cake.