Tasty Thanksgiving Treats

Enjoy this Pear Vanilla Upside Down Cake from Jennifer Shuford of Tastefully Yours Catering

In many ways, Thanksgiving is synonymous with delicious fare. This sweet dessert recipe is compliments of Jennifer Shuford, owner of Tastefully Yours Catering, and is sure to delight. Enjoy the soft, seasonal scents and flavors of these cakes along with your annual favorites.

Pear Vanilla Upside Down Cake 


For the Topping:  

1/4 cup light brown sugar

3 tablespoons unsalted butter

1/4 teaspoon kosher salt (a little more if you prefer salty caramel)

1/2 teaspoon vanilla bean paste

4 fresh pear slices, 1/4” thick (may have to be cut down to size of ramekin) 

For the Cake:  

1/3 cup cake flour  

1/3 cup all purpose flour  

1/2 cup granulated sugar  

1/2 teaspoon baking powder  

1/4 teaspoon kosher salt  

1/4 cup (1/2 stick) unsalted butter, cold  

1/3 cup milk (I used 1%) 

1 egg

1/2 teaspoon vanilla bean paste 


Make the Topping: 

Grease four ramekins. Place the brown sugar, butter, and salt into a small skillet over medium heat. Stir together until the brown sugar has melted and the mixture is well combined. Remove from the heat and stir in the vanilla bean paste. Divide the mixture evenly between the 4 ramekins and place a pear half into the center of each.  

Make the Cake:

Preheat oven to 350°F. In a medium mixing bowl, combine the flours, sugar, baking powder, and salt. Add the cold butter and mix on low speed until the mixture resembles moist crumbs. Add egg and beat until well combined. Add milk, vanilla extract, and vanilla bean paste and beat for about a minute. Divide batter equally between the four ramekins. Bake for 25 minutes or until a cake tester inserted into the center comes out clean or with a few moist crumbs. Cool slightly on a wire rack. Run a thin knife around edge of each ramekin to loosen cake. Invert onto a serving plate. 

Note: the tops of cakes may need to be trimmed off (to flatten them) if they've risen to a high dome during baking.

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