SV Solstice Recipes

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====== Pear Upside Down Cake ======


Make sure the cake pan you’re using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

8 Servings

===== Ingredients =====

  * 2 tablespoons unsalted butter, plus more for pan
  * 1 1/2 cups all-purpose flour, plus more for pan
  * 3 tablespoons fresh orange juice
  * 1/4 cup pomegranate molasses, plus more for serving
  * 1 3/4 cups sugar, divided
  * 4 small ripe Bosc pears (about 1½ pounds), peeled, halved lengthwise, cored
  * 1 cup unsalted, roasted walnuts
  * 1 1/2 teaspoons baking powder
  * 1/2 teaspoon baking soda
  * 1/2 teaspoon kosher salt
  * 1/4 teaspoon ground cardamom
  * 4 large eggs
  * 1 teaspoon finely grated orange zest
  * 1 cup olive oil

===== Preparation =====

**Step 1**
Preheat oven to 350˚. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, ¼ cup pomegranate molasses, ¼ cup sugar, and remaining 2 Tbsp. butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.

**Step 2**
Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up—don’t let it freeze solid).

**Step 3**
Pulse walnuts and remaining 1½ cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.

**Step 4**
Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1½ cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.

**Step 5**
Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.

**Step 6**
Drizzle cake with more pomegranate molasses just before serving.

**Step 7**
Do Ahead: Cake can be baked 1 day ahead. Store tightly covered at room temperature.