Moist Red Pear Upside Down Banana Cake Recipe – Delectable And Satisfying

by Sherry Riter in Cake,Cooking  ,Dessert

Red Pear Upside Down Banana Cake 21

When I became an adult, one of the best things I was able to do was eat dessert for breakfast. :) Since my moist Red Pear Upside Down Banana Cake is loaded with fruit and nuts, I rationalize and tell myself it is a healthy breakfast food. I know you are rolling your eyes, but this cake will stick with you until lunch! Of course, it is also delicious at lunch, for an afternoon snack, after dinner or at midnight. ;)

The Red Pear Upside Down Banana Cake Recipe is a moist, heavy, dense cake that will have you thinking about the comforts of home no matter where you eat it. Whether you eat it warm, cold or at room temperature, the cake is delectable and satisfying. Honestly, it is filled with so many yummy flavors and textures that it is an amusement park for your taste buds.

 

Moist Red Pear Upside Down Banana Cake

I’m going to be really honest with you. This cake takes a little bit of work, however, it is well worth the effort not only in taste, but also in quantity. You end up with two cakes with this recipe! So enjoy the photo journey today and I hope you will try the recipe soon.

Let’s start with the a little bit of melted butter. Pour the melted butter in the pans making sure that the bottom of the pans are covered.

melted butter bottom of pans 13

Evenly sprinkle the pecans over the melted butter.

pecans to melted butter pans 14

Sprinkle brown sugar over the nuts.

packed brown sugar melted butter 15

Peel and slice the deep red pears. You should peel an extra pear to munch on while you are preparing the batter because you might be tempted to eat the pears that you are using in the cake. I just thought I would forewarn you since my pears were ever so juicy.

juicy delicious delectable red pear 16

Lay peeled and sliced pears on top of brown sugar and set aside. It doesn’t matter what shape your pears are in because…Well, you will see.

sliced red pear sliced in pan 17

In a separate bowl, mix your dry ingredients which includes the flour, baking soda, salt; nutmeg, allspice and cinnamon. Set aside.

Red Pear Upside Down Banana Cake 1

In a large mixing bowl, cream together butter and sugar until light and fluffy for about 5 minutes.

room temperature butter granualted sugar 2

The batter should be very light (almost white) in color.

cream butter granualted sugar together 3

While the butter and sugar are mixing, squeeze the juice out of the lemon and add it to…

fresh ripe juicy yellow lemons 4

the bananas that you mash and smoosh. Then set the lemon-banana mixture aside.

ripe runny mashed bananas cake 5

Leave the mixer running and add eggs one at a time.

yellow large egg sugar mixture 6

Beat each egg until completely incorporated before adding the next egg.

cream batter smooth white fluffy 7

Add vanilla. Mmmmmm…Isn’t that a lovely fragrance? I love vanilla.

vanilla extract creamy smooth batter 8

Measure your buttermilk.

cold white fresh buttermillk cup 9

Turn the mixer to a lower speed and alternately mix in the flour mixture and buttermilk.

flour mixture to creamy batter 10

Be sure that each addition is mostly mixed before you add the next addition.

mix flour in creamy batter 11

Make sure that the mixer isn’t too high or the buttermilk will fling all over your kitchen. Nah. That hasn’t ever happened to me. (fingers crossed behind my back)

cold buttermilk to creamy batter 12

Remove the bowl from the mixer and stir in mashed banana by hand just until incorporated.

banana lemon mixture to batter 18

Pour batter over pear mixture in the pan and bake.

pour banana batter into pans 19

Ahhhh…Delectable And Satisfying Moist Red Pear Upside Down Banana Cake.

Red Pear Upside Down Banana Cake 20

Can you see all the yummy ingredients that now make up the top of the cake?

Red Pear Upside Down Banana Cake 21

I think it looks really pretty too.

Red Pear Upside Down Banana Cake 22

Of course, it also looks totally delicious because it IS totally delicious.

Red Pear Upside Down Banana Cake 23

I love being able to see the little flecks of spices in the cake.

Red Pear Upside Down Banana Cake 25

It is just a beautiful cake. I also like the fact that there is enough batter to make a 9×13 and a 9 inch round cake. Both sizes can be cooked at the same time and that makes it even better!

Red Pear Upside Down Banana Cake 26

See the layer of pear on top? I cut the pear thick enough that I could tell I was eating pears.

Red Pear Upside Down Banana Cake 27

Let me take a bite and tell you how it tastes.

Red Pear Upside Down Banana Cake 28

Mmmmmmm….

Red Pear Upside Down Banana Cake 29

Bananas.

Red Pear Upside Down Banana Cake 30

Pecans.

Red Pear Upside Down Banana Cake 31

Cinnamon. Vanilla.

Red Pear Upside Down Banana Cake 32

Pears.

Red Pear Upside Down Banana Cake 33

Let me go cut a slice for you. I’ll be right back. Do you want a tall glass of milk or water to go with it?

 

Moist Red Pear Upside Down Banana Cake

Ingredients:

Topping – 1st in pan
1 cup butter, melted
1 cup pecans, rough chopped
1/2 cup brown sugar, packed
4 large red pears, peeled and sliced medium

Batter
1 1/2 cups bananas, mashed, ripe (for less of a banana flavor, only use 3/4 cups)
2 teaspoons lemon juice, fresh

3 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 allspice
3/4 teaspoon ground cinnamon

3/4 cup butter, softened
1 1/4 cups white sugar
4 large eggs, room temperature

2 teaspoons vanilla extract
1 1/2 cups buttermilk

Directions:

Preheat oven to 275 degree Fahrenheit.

Use (3) 9-inch round pans or (1) 9 x 13 pan plus (1) 9-inch round pan. You can also make cupcakes with this recipe.

Melt butter. Pour in pan. Sprinkle nuts over the melted butter. Sprinkle brown sugar over nuts. Lay peeled and sliced pears on top of brown sugar. Set aside.

In a small bowl, mix mashed banana with the lemon juice. Set aside. In a medium bowl, mix flour, baking soda, salt; nutmeg, allspice and cinnamon. Set aside. In a large mixing bowl, cream together butter and sugar until light and fluffy for about 5 minutes. The batter should be very light (almost white) in color. Leave the mixer running and add eggs one at a time. Beat each egg until completely incorporated before adding the next egg. Add vanilla. Turn the mixer to a lower speed and alternately mix in the flour mixture and the buttermilk. Remove from mixer and stir in mashed banana by hand just until incorporated. Pour batter over pear mixture in the pan.

Bake in preheated oven as follows:
In 9×13 pan, bake for 50 minutes at 275F and 20 minutes at 250F
In 9 in round, bake for 50 minutes at 275F and 10 minutes at 250F

Cake will be lightly brown and toothpick inserted in center will come out clean. Cool on wire racks. Remove from pan when cake is still slightly warm, but not really hot.

 

The Redhead Riter
 

 
 

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This post was written by...

Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 30 comments… read them below or add one }

mom June 7, 2012 at 1:43 am

This is so beautiful!! I taught you so well how to cook. lol You are wonderful in every way. You are Pooh’s honey pot and my beautiful daughter.

Reply

The Redhead Riter June 7, 2012 at 7:57 am

Thanks Mom.

Reply

Skip_D June 7, 2012 at 2:36 am

That looks sinfully rich & delicious! Wow!!!

…of course, looking at those delocious photos & not being able to taste them is sublimely exquisite torture! :)

Reply

The Redhead Riter June 7, 2012 at 7:58 am

Skip,

I cut you a piece of cake! ;)

Reply

Sherita June 7, 2012 at 2:56 am

Oh my, my mouth is watering! That cake looks absolutely divine (and I’ll take a glass of skim milk, please). I love your descriptions and pictures, too.

Reply

The Redhead Riter June 7, 2012 at 7:59 am

One glass of milk coming up, Sherita! :)

Reply

Stéfan June 7, 2012 at 7:46 am

Pears are great and this recipe looks super delicious!

Reply

The Redhead Riter June 7, 2012 at 8:00 am

Thank you, Stéfan. So did you want milk or water with your slice? LOL

Reply

Heather June 7, 2012 at 10:35 am

Holy yummy! I am saving this! Thank you!

Reply

The Redhead Riter June 8, 2012 at 5:03 pm

My pleasure, Heather!

Reply

Sue June 7, 2012 at 11:10 am

I nominate you for an award at CJ foodstoriesblog.com http://foodstoriesblog.com/food-stories-award/
for excellence in storytelling.

Reply

The Redhead Riter June 8, 2012 at 5:04 pm

Thank you, Sue. That is so sweet.

Reply

katlupe June 7, 2012 at 1:09 pm

That looks awesome! I love upside down cakes the best! I will try it soon.

Reply

The Redhead Riter June 8, 2012 at 5:05 pm

Let me know how you like it, Katlupe. Glad you liked the post! :D

Reply

Jules June 7, 2012 at 2:52 pm

I’m getting ready to make banana bread, today. But, if I had pears in the house – this would be today’s goodie.

(Definitely picking up red pears on the next grocery trip.)

Reply

The Redhead Riter June 8, 2012 at 5:06 pm

:) I know you’re going to love it, Jules. I love that this recipe makes ENOUGH that I don’t run out of cake too fast even if I share it! LOL

Reply

laura thomas June 7, 2012 at 8:02 pm

Oh My! Oh My! That fork keeps getting closer but I can’t get it!! I love a dense, rich cake and I love pears and nuts. If, no when, I try this recipe, I will let you know. Maybe I will blog it and tell you about the experience. Of course, I will give you credit for this incredible recipe.
By the way. Made another batch of Southern Fried Potatos. Even better the second time. Had them for breakfast, along with some thick canadian bacon, of course. Yum, Yum:)

Reply

The Redhead Riter June 8, 2012 at 5:08 pm

That’s sweet, Laura. I’m glad you want to try the recipe.

LOL Once you eat the potatoes, you are forever addicted. I think I can smell your bacon!

Reply

katherine June 8, 2012 at 10:01 pm

wow, that is one ooey gooey bit of yumminess.Thank you for sharing at the Thursday Favorite Things blog hop. xo P.S. the new giveaway was posted today.

Reply

The Redhead Riter June 8, 2012 at 11:17 pm

Thanks Katherine!

Reply

Roy L. Murry June 11, 2012 at 10:48 am

You work so hard. I just eat cakes, don’t make them.

Reply

The Redhead Riter June 11, 2012 at 11:03 am

Although it is a lot of work, Roy, I actually really enjoy cooking. I guess, in a way, cooking is my art and the plate is my canvas. Plus, I love to see people enjoy my food.

Reply

Winnie June 11, 2012 at 1:25 pm

Extremely delicious and super tempting looking cake!!

Reply

The Redhead Riter June 12, 2012 at 1:05 am

Thank you Winnie!

Reply

cathy September 14, 2012 at 12:30 am

One question, do you wait to upend the cake when it cools completely or while still warm in the pan?

Reply

The Redhead Riter September 14, 2012 at 12:36 am

Cathy,

Remove the cake from the pan when it is slightly warm, but not really hot. Let me know how you like it!

Reply

Val September 27, 2012 at 2:42 am

I made this tonight and it was fantastic! Also, it is great that it makes 3 cakes. I took one to a group dinner tonight and am taking one to someone recovering from surgery tomorrow and froze the last one to have a last minute dessert for unexpected guests. Thanks for the terrific recipe!

Reply

Sherry Riter September 27, 2012 at 7:43 am

You’re welcome! I’m so glad that you enjoyed it. Thanks for letting me know that you made it! :D

Reply

Nikki March 4, 2013 at 8:05 pm

That looks delicious! It should count as one serving of fruit, at least! ;)
Nikki

Reply

Sherry Riter March 4, 2013 at 11:35 pm

Yes, it is very yummy!!!!! Of course it counts as fruit! LOL

Reply

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