Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 4 large ripe but firm pears, peeled, cored, and sliced into 1/4 inch wedges
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan, swirling to coat the base completely.
  2. Evenly sprinkle the brown sugar over the melted butter.
  3. Place pear slices in a concentric, overlapping spoke pattern, starting from the outer edge and working toward the center.
  4. Drizzle the vanilla extract and sprinkle the salt over the pears.
  5. In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy.
  6. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  7. Whisk together flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in three batches, alternating with the milk.
  8. Stir only until the streaks of flour disappear; do not overmix.
  9. Spread the batter evenly over the pear layer and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and allow the cake to rest in the pan for exactly 15 minutes to allow the caramel to set.
  11. Carefully run a knife around the edge of the pan, place a plate on top, and invert the cake to release.