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Did you know that you can bake pretty much anything in your cast iron skillet? If you don’t already own one, a cast iron skillet is one of the greatest purchases you can make for your kitchen. I use mine more than any other pan and have baked everything in it from chicken pot pie, to lasagna, to bread and many desserts.

Here I show you how to make one of my all time favorite winter comfort sweets: a scrumptious upside down pear cake. Right now is the time to make this! Pears are in season and at their best, plus your family and friends are in need of some serious food comfort during these cold winter months. The sweet caramelized pears and fluffy light cake combo is a match made in heaven, especially with a scoop of vanilla bean ice cream and a dollop of whipped cream.

So grab your cast iron skillet, get some delicious, perfectly ripe pears from your local market and bake this immediately! If you’re not a baker and have never made a cake before, this is a great recipe to start with…especially since I walk you through it step-by-step. Enjoy!!

Note: if you don’t have a mixer, no problem! You can use a good old bowl and whisk. Just make sure you switch arms so you don’t get too bulky on one side from whisking ;)

Step 1: Gather the Ingredients

For the Pears:

  • 3 ripe pears (preferably Bartlett or Anjou varieties)
  • 1/2 cup (packed) light brown sugar
  • 1/2 stick of butter

For the Cake:

  • 1 and 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom (optional, but highly recommended!)
  • 1 stick of butter (softened to room temperature)
  • 1 cup sugar (granulated, white)
  • 1 tsp vanilla extract
  • 2 large eggs (yolks and whites separated)
  • 1/2 cup whole milk
  • 1/4 tsp cream of tartar

Special Equipment:

  • A large cast iron skillet
  • A mixer with paddle attachment (or a large bowl with a whisk)
  • Lots of love :)
<p>Yummy! I have a pear tree in my back yard always loaded with pears.... and squirrels. I'm going to have to fight those furry rascals next year for a few pears to make this. :)</p>
<p>Make sure of what kind of pears they are some are not very good for baking but are great for canning others are best eating raw, so check<br><a href="http://www.epicurious.com/archive/seasonalcooking/farmtotable/visualguidepears" rel="nofollow">http://www.epicurious.com/archive/seasonalcooking/...</a><br><a href="http://usapears.org/pear-varieties/" rel="nofollow">http://usapears.org/pear-varieties/</a></p>
<p>Thanks for the pear info! There is a good chance it was started from a seed (as so many of my neighbors do), so I'm not sure if it is a true specific variety. I did find this photo I took last year to send to my mom. Also, they never seem to change color, so I suspect they are an Anjou. ??? I'll have to check again next fall. Thanks again! :)</p>
<p>Haha, yes... fight the squirrels, this cake is worth it!</p>
<p><em><em>I have made a cake very similar to this Pear Skillet Cake, I will probably try this one also!<br></em></em></p><p>http://canadaessaywriting.com/custom-essays</p><p></p>
<p>Let me know how it turns out Molly, thanks!</p>
<p>Looks so GOOD!!!</p>
<p>And it tastes even better :)</p>
<p>Thanks for the recipe! This was really yummy! I will be making it again. I made it for my Mother in-laws Birthday, it went perfectly with the Vanilla Bean Ice Cream my wife made. The cake all got eaten before I was able to take a picture.</p>
<p>Hi Cheeky, I'm SO happy to hear that you made the cake and it was a success! You can use the same recipe for peaches as well in the summer. Just slice the peaches and cook in the same way. Thanks for the nice comment :)</p>

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Bio: Hello! My name is Jenya. I love to teach people how to cook, so I started a food blog where I share spectacular recipes and ... More »
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