Pear-Walnut Upside-Down Cake
Why This Recipe Works
Bosc pears, with their dense flesh, hold their shape after baking, and cutting the pears into wedges allowed them to be baked from raw but remain manageable to eat with the cake. Instead of a sweet, somewhat-dense yellow cake, we made a walnut-based cake, which was light but sturdy, earthy-tasting and less sweet, and visually attractive. Lining the cake pan (a light-colored pan helps the cake cook more evenly) with parchment and removing the cake from the pan after 15 minutes—good practice for any upside-down cake—allowed the top to set while preventing the bottom of the cake from steaming and turning soggy.