su-Upside-Down Sour Cream Coffee Cake with Sherry-Roasted Pears
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 10 to 12Total Time4 hrs 15 mins
AuthorRomney Steele,
This old-fashioned, moist cake, jazzed up with vanilla bean and roasted pears, takes on even more flavor if you start the pears a day ahead so they can steep in their syrup. The recipe comes from Romney Steele, author of Plum Gorgeous.

How to Make It

Step 1
1

Preheat oven to 350°. Butter and flour a 9-in. tube pan* or 10- to 11-cup nonstick Bundt pan, knocking out excess flour.

Step 2
2

Make topping: Combine brown sugar, walnuts, and cinnamon in a small bowl. Slice pears lengthwise 1/3 in. thick if using tube pan or chop if using Bundt pan.

Step 3
3

Make cake: Beat butter and granulated sugar with a mixer until fluffy. Add eggs one at a time, mixing well and scraping inside of bowl after each addition. Scrape seeds from vanilla bean and add to bowl (save pod for another use). Add syrup and sour cream; beat to combine.

Step 4
4

Combine dry ingredients. Add to batter and beat on low speed until blended; batter will be thick.

Step 5
5

Sprinkle half the nut mixture in pan, then arrange half the pears on top. Spoon half the batter over pears and spread evenly. Repeat layers. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes for a tube pan, 45 minutes for a Bundt pan.

Step 6
6

Let cool in pan on a rack about 45 minutes. Loosen cake from sides of pan with a small, slender spatula and invert onto a plate. If any toppings stick in pan, loosen with spatula and replace on cake.

Step 7
7

*You can order a 9-in. tube pan ($18) from amazon.com.

Step 8
8

Make ahead: Up to 1 day, chilled; set on a baking sheet, wrap in foil, and rewarm in a 350° oven about 15 minutes.

Step 9
9

Note: Nutritional analysis is per serving.

Ingredients

  TOPPING
 1/2 cup packed light brown sugar
 1 cup chopped walnuts
 2 teaspoons cinnamon
  CAKE
 1 cup butter, softened
 3/4 cup granulated sugar
 3 large eggs
 1 vanilla bean, split lengthwise
 2 tablespoons syrup from Sherry-Roasted Pears
 1 cup sour cream
 2 1/2 cups flour
 2 teaspoons baking powder
 1 teaspoon baking soda
 3/4 teaspoon salt
 1/8 teaspoon nutmeg

Directions

Step 1
1

Preheat oven to 350°. Butter and flour a 9-in. tube pan* or 10- to 11-cup nonstick Bundt pan, knocking out excess flour.

Step 2
2

Make topping: Combine brown sugar, walnuts, and cinnamon in a small bowl. Slice pears lengthwise 1/3 in. thick if using tube pan or chop if using Bundt pan.

Step 3
3

Make cake: Beat butter and granulated sugar with a mixer until fluffy. Add eggs one at a time, mixing well and scraping inside of bowl after each addition. Scrape seeds from vanilla bean and add to bowl (save pod for another use). Add syrup and sour cream; beat to combine.

Step 4
4

Combine dry ingredients. Add to batter and beat on low speed until blended; batter will be thick.

Step 5
5

Sprinkle half the nut mixture in pan, then arrange half the pears on top. Spoon half the batter over pears and spread evenly. Repeat layers. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes for a tube pan, 45 minutes for a Bundt pan.

Step 6
6

Let cool in pan on a rack about 45 minutes. Loosen cake from sides of pan with a small, slender spatula and invert onto a plate. If any toppings stick in pan, loosen with spatula and replace on cake.

Step 7
7

*You can order a 9-in. tube pan ($18) from amazon.com.

Step 8
8

Make ahead: Up to 1 day, chilled; set on a baking sheet, wrap in foil, and rewarm in a 350° oven about 15 minutes.

Step 9
9

Note: Nutritional analysis is per serving.

Upside-Down Sour Cream Coffee Cake with Sherry-Roasted Pears