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Upside-Down Pear Cake » The Tart Tart

10 Responses

  1. Diane, A Broad September 7, 2012 at 10:16 am · Reply

    If you’re still off fresh pears, try a nice ripe Comice. Its flesh is silky-soft and almost custardy, but has that grittiness that pears have. It pairs (hah) brilliantly with a variety of cheeses too.

  2. Amy September 7, 2012 at 12:34 pm · Reply

    How cool! This sounds so good. I’m always kind of hesitant when I see upside-down cakes that are different from the classic pineapple… not sure why, but I’m a good loyalist to that old 50’s cake. But I’m going to make this sometime this fall. I’m now a loyal fan of Bi-Rite anyway… haha. And! I have to say, if you want to bake some more with pears, here is an awesome, awesome recipe that I still dream about making again: http://smittenkitchen.com/blog/2007/12/pear-crisps-with-vanilla-brown-butter/

  3. Anna September 7, 2012 at 12:37 pm · Reply

    Looks appetizing! Your cake is perfect!

  4. Eileen September 7, 2012 at 1:51 pm · Reply

    This tart sounds like a perfect way to eat the new season’s pears! I always have a hard time with pears–either they’re too hard or soo soft or too gritty. Baking them solves so many of these problems!

  5. jaime @ sweet road September 7, 2012 at 2:55 pm · Reply

    I am the same way… I often just don’t know what to do with pears and they have the strangest ripening times. They aren’t ready for what feels like months, then when they are ready it feels like they rot too quickly! So like you, I bake them, but I have yet to try and upside-down cake recipe…

  6. la domestique September 7, 2012 at 10:56 pm · Reply

    What a lovely cake! I am so excited for fall I can hardly stand it!

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