RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Honey-Pear Upside Down Cake - pareve, dairy
Topping: 2 pears peeled and thinly sliced (firm type like Bosc suggested) 1 tablespoon all-purpose flour 2 teaspoons grated orange peel 1 teaspoon ground cinnamon 1/2 cup honey Cake: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup honey 1 egg 2 tablespoons butter or pareve margarine, melted 2 tablespoons fresh orange juice additional butter or margarine for pan Preheat oven to 375 degrees. Prepare 9-inch square pan by coating lightly with butter or margarine. Arrange pear slices, overlapping slices somewhat, in the bottom of the prepared pan. (It may not be necessary to use all the pear slices to cover the pan. On the other hand, you may prefer a thicker fruit layer and want to use all the slices.) Sprinkle the fruit with flour, the orange peel and cinnamon. Drizzle the honey evenly over the fruit layer. In a large bowl, combine the flour, baking powder, baking soda and salt, mixing well. In a separate bowl, combine honey, egg, butter, and orange juice, mixing well. Add the honey mixture to the flour mixture. Stir until just blended. Spread the dough evenly over the pears. Bake for 30-35 minutes or until browned. Remove pan from oven and allow to cool slightly on a wire rack. To serve, invert the cake onto a serving platter. Serve warm. Source: adapted from "A Taste of High Holiday Honey" PALM BEACH JEWISH TIMES, 9/98
