← Back to Search Results
baking American
Upside-Down Pear Chocolate Cake

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This cake was an experiment that turned into one of the most popular desserts at the Flea St. Cafe. I am not a chocoholic, but I eat this confection with abandon.

Yield: Makes 10 servings

Ingredients

  • 1¾ cups whole grain pastry flour
  • 1¾ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup strong brewed coffee, cooled
  • ¾ cup buttermilk(see Notes)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 to 3 large pears, peeled, cored, and sliced

Directions

Preheat the oven to 375°F. Lightly oil a 10-inch cake pan. Line the pan with parchment paper and lightly oil the paper.

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.

In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.

Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.

Place on a rack and let sit for 10 minutes. Run a metal spatula around the sides of the cake to loosen them. Invert the pan onto a plate. Using the handle of a knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.

Notes

Organic tip:

Organic buttermilk isn’t as easy to find as regular organic milk. If your grocer doesn't carry it, you can substitute sour milk. To make sour milk, add 1 tablespoon vinegar to 1 cup milk and let sit for 10 minutes.


© 2000, 2008 Jesse Ziff Cool

Note from Cookstr's Editors

Nutritional information is based on using 2 pears.

 

Nutritional Information

Nutrients per serving (% daily value)

370kcal (19%)
500mg (21%)
62g
6g
14g (21%)
0g
2g (9%)
9g
2g
43mg (14%)
41g
6g
68mg
289mg
17mcg RAE (1%)
2mg (4%)
74mg (7%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
american-masala American Masala
by Suvir Saran
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lidias-italy Lidia's Italy
by Lidia Bastianich
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?