This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.
I started by caramelizing the pears, as I would for a tarte tatin. Slow and steady is the trick to getting the right flavor and texture. If you cook the pears too fast they turn to mush without absorbing the caramel. I added a few raspberries for color and acidity. The brown sugar cake base is one I use from Dorie Greenspan, but I folded raspberries into batter. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection.
I need to give Stephani Bloomquist a shoutout and tell you all about the page she set up, so that all of the equipment I use in my posts is gathered in one spot. You asked for it and she made it happen. It takes a village to bake, blog, video and do all that goes with it. I am super grateful to have her on my team! And, here is the page she set up. ZoeBakes Favorite Equipment Page!Read More