Maple Pear Upside-Down Cake

Page: www.nytimes.com/2009/11/11/dining/111mrex.html?ref=dining

Cuisine: North American | Course Type: Cakes

(1 review)

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This cake is mind-meltingly good. It's Mark Bittman's take on the upside-down cake, made with pears (of course). It is almost, almost, too sweet for me, but not quite - and the mixture of sponge, baked pears and the sauce of butter, brown sugar and maple syrup hits all sorts of buttons in the lower portions of my brain - a little bit of fat, a hit of sugar, a strong note of maple. And the best part - there's still 3/4 of a cake left!

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