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Saffron-Scented Pear Upside-Down Cake

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Buttery and sweet, pears are well suited to pastries and other end-of-meal treats. In an exotic twist on upside-down cake, saffron and ginger exert a Middle Eastern influence on Comice pears.

Source: Martha Stewart Living, October 2006
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How would you rate this recipe?
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  • puraceta
    1 DEC, 2016
    One of my 'go to' winter treat recipes. I have celiac and in the past made it with Cup4Cup flour. Today I ran out of C4C so made it with chestnut flour instead. Mind blown! I can't believe I never tried it before, it so delicious, and because the chestnut flour is naturally sweet, I halved the sugar.
    Reply
  • marievelde
    22 NOV, 2014
    Epic fail and I don't even know what went wrong, what I did wrong. It's completely runny even though I followed the recipe faithfully...
    Reply
  • LoveZ
    12 SEP, 2013
    A few questions for you: 1) What can I do if I don't have a spice grinder? 2) Do I serve this warm? 3) If I want to bake this recipe and bring it to my friend's house for dinner (who lives 2 hours away), should I leave it in the pan during the drive, or should I remove it first from the pan?
    Reply
  • crankyfrekles
    1 OCT, 2012
    This cake is so incredible. I was not at all prepared for how it would taste. The candied ginger melts right into the batter as it bakes it's moist and buttery and delicately flavored. STUNNING! Making this one for thanksgiving!
    Reply

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