This Christmas, upside-down cake is calling.
Instead of traditional pineapple upside-down cake, try this playful riff on a classic with yogurt company siggi’s Icelandic yogurt pear upside-down cake.
The easy recipe highlights pear’s sweetness and its mildly floral notes, while the vanilla yogurt lends texture, added protein and a note of vanilla without having to add vanilla extract.
Pear upside-down cake by siggi’s
Makes 8 servings (serving size: 1 slice)
Prep time: 20 minutes
Cook time: 40 minutes
For the topping
2 firm pears
3/4 cup sugar
3 tbsp water
2 tbsp unsalted butter
For the Cake
1 ½ cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 carton siggi’s vanilla yogurt or vanilla yogurt of choice (5.3 oz)
3/4 cup light brown sugar, packed
2 large eggs
½ cup milk
1. Butter a 9"x2" cake pan or cast-iron skillet. (Do not use a springform cake pan for this cake, as the caramel will leak out of the sides). Line the pan with a circle of parchment paper. Arrange the pears in the bottom of the pan, slightly overlapping, with the points towards the center.
2. In a medium saucepan, add the sugar and water, stir to combine. Heat over medium heat until it's amber in color. Turn off the heat, add one tablespoon of butter at a time until melted. Pour the caramel over the pears and gently tilt the pan so that the caramel covers the bottom of the pan and the pears.
3. In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, mix the yogurt on medium speed until light and fluffy. Add the brown sugar and continue to mix for another 3-4 minutes. Reduce the speed to low and add one egg at a time, being sure to scrape down the sides of the bowl.
5. Add about ⅓ of the dry flour mixture and mix until combined. Alternate mixing with the milk, finishing with the remaining 2/3 of the flour.
6. Using a rubber spatula, pour the cake mixture over the pears and caramel. Gently spread the batter evenly, being careful not to shift the pears too much.
7. Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the cake to a wire rack and allow it to cool for 20 minutes. Run a knife around the outside of the cake. Place a plate upside down over the pan and invert the cake. Remove the parchment paper and serve.
This original recipe is owned by siggi's and was shared with Fox News Digital.