Sweetpotato Pear Upside Down Cake
Sweetpotato Pear Upside Down Cake layers tender sweetpotato and pear slices beneath a warmly spiced cake made with mashed sweetpotato and brown sugar. Baked until golden and flipped to reveal a beautifully caramelized top, this comforting dessert is perfect for fall gatherings or a cozy family treat.
Servings: 8 people
Calories:
Ingredients
- 4 tbsp butter, melted
- 1 cup packed brown sugar, divided
- 2 pears, peeled and sliced
- 2 sweetpotatoes, peeled and sliced thin
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ½ teaspoon salt
- 1 cup mashed cooked sweetpotatoes
- 1/2 cup buttermilk
- 2 large eggs
Instructions
- Pre-heat the oven to 350°F.
- In a springform pan, grease the sides and base with butter. Secure the rim around the base of the pan. Add melted butter and sprinkle ⅓ cup of flour evenly over the pan.
- Evenly alternate overlapping pieces of sweetpotato and pear until the bottom is covered.
- In a medium bowl, shift together flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, mix together the remaining brown sugar, mashed sweetpotato, buttermilk, and eggs. Slowly, add the dry ingredients to the wet ingredients.
- Carefully pour and spread the batter over the sweetpotatoes and pears. Bake in the oven for 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
- Remove from the oven and allow the cake to cool for 10-15 minutes. Release the sides of the springform. Carefully flip the cake and remove the bottom pan. Slice and serve.