Pear-Walnut Upside-Down Cake

Name: Pear-Walnut Upside-Down Cake
Cuisine: US & Canada
Ingredients: 4 tablespoons, unsalted butter, melted; 1/2 cup packed (3 1/2 ounces/99 grams), dark brown sugar; 2 teaspoons, cornstarch; 1/8 teaspoon, salt; 3 ripe but firm, Bosc pears (8 ounces each); 1 cup, walnuts, toasted; 1/2 cup (2 1/2 ounces/71 grams), all-purpose flour; 1/2 teaspoon, salt; 1/4 teaspoon, baking powder; 1/8 teaspoon, baking soda; 3 , large eggs; 1 cup (7 ounces/198 grams), sugar; 4 tablespoons, unsalted butter, melted; 1/4 cup, vegetable oil

Desserts or Baked Goods
US & Canada
Fruits & Vegetables
Fruit
Cakes
Fruit Desserts

By Annie Petito ･ Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 8 to 10

TIME 2 hours, plus 2 hours cooling

A cookbook recipe exclusively for All-Access members from The Perfect Cake

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