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Pear Upside-Down Graham Cake

Prep Time:

25 Minutes

Cook Time:

25 Minutes







  • 3 ½ tablespoons unsalted butter, cut into pieces

  • ¼ cup dark brown sugar

  • 3 pears - peeled, cored, and sliced


  • 1 ½ cups graham flour

  • 1 cup all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground ginger

  • 1 teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • ½ cup unsalted butter, at room temperature

  • ½ cup packed dark brown sugar

  • ¼ cup grapeseed oil

  • 2 tablespoons honey

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk


Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.

Step 2

Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.

Step 3

Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.

Step 4

Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.

Step 5

Pour batter carefully over the pears. Smooth the top.

Step 6

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.

Cook's Notes:

Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand.

If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins.

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