Upside-Down Cake & Cocktail Combo!
Spice up the new season with some #SustyStyle and our favorite Fall recipes. Happy sweater and whiskey weather! Spiced Pear Upside-Down Cake (Serves 8 - 10)
- 1 ½ c all-purpose flour
- ½ c brown sugar
- 5 t baking powder
- 2 eggs
- 1 stick + 2 T unsalted butter, softened
- ¾ c white sugar
- 3 comice or bosc pears, sliced thin
- ¼ c honey
- ½ c luke-warm water
- 1 T lemon juice
- 1 t vanilla
- 2 t cinnamon
- 1 ½ t fresh nutmeg
- 1 ½ t allspice
- 1 t fresh grated ginger
- ½ t ground cloves
- ¾ t kosher salt
2. Prepare a 9” circular cake pan or an 8” x 8” brownie pan by greasing it with two tablespoons of butter and evenly spreading the brown sugar across the bottom.
3. In a separate bowl, toss the sliced pears with 1 t cinnamon, ½ t nutmeg, ½ t allspice, ½ t ground cloves, 1 t grated ginger, 1 T lemon juice, and ¼ t salt. Gently layer the pears on top of the brown sugar and press down lightly to secure them in place. Drizzle with the honey.
4. In a medium-sized bowl, whisk together the flour with 1 t cinnamon, 1 t allspice, ½ t salt, 1.5 t baking powder. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining stick of butter on high until fluffy, about one minute. Add the white sugar and beat for an additional minute. Add the eggs, vanilla, and water and beat to combine.
6. While mixing on low, slowly add the flour mixture, ¼ cup at a time, waiting for each addition to be fully incorporated before adding the next. Once it is all just combined and there are no dry pockets of flour, remove from the mixing stand and pour the batter on top of the pears in the pan. Smooth the batter with a knife or offset spatula to ensure it covers all of the pears.
7. Bake for 45 – 55 minutes, until a fork inserted into the center comes out clean.
8. Let cool to room temperature before inverting onto a serving platter.
9. To serve, slice like a cake or use a biscuit cutter to create small rounds.
10. Top with vanilla ice cream or whipped cream, or enjoy with a Fall Fizz. Don't forget a napkin!
- 5 oz calvados (Apple brandy)
- 1 oz cinnamon syrup*
- ½ oz lemon juice
Combine all ingredients in a cocktail shaker, add ice and shake for 15 – 20 seconds. Strain into a Collins glass filled with crushed ice or a goblet with a few ice cubes, top with soda water, and sip with a classic Susty straw.
* To make the cinnamon syrup, bring 1 ½ cups of water to a boil and add two cinnamon stick. Let simmer for six minutes. Remove the pot from the heat and remove the cinnamon sticks. Whisk in 2 cups of sugar until dissolved. Let cool to room temperature before using. Store in an airtight container in the fridge for up to two weeks.
// Guest Post // Matt and Beau are a New Orleans-based couple who run the food and lifestyle blog, Probably This. On the website, they share original recipes for food and beverages, as well as style, dining, and design tips.