Rosemary Anjou Pear Cake

Rosemary Anjou Pear Cake

Add aromatic flavors to your dessert table with this upside-down rosemary and Anjou pear cake.

Prep Time

20

Minutes

Total Time

3:40

Hrs:Mins

Makes

12

servings

4
large unpeeled red Anjou pears, thinly sliced (3 1/2 cups)
1 1/2
cups sugar
4
teaspoons coarsely chopped fresh rosemary leaves
2
eggs
1
cup olive oil
2
tablespoons orange-flavored liqueur
1
teaspoon grated orange peel
1 1/2
cups Gold Medal® all-purpose flour
3/4
cup stone-ground yellow cornmeal
1/2
teaspoon salt
  1. Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In large bowl, gently toss pears, 2 tablespoons of the sugar and the rosemary. Layer pear slices in bottom of pan.
  2. In large bowl, beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add oil, liqueur and orange peel, beating until blended. On low speed, beat in flour, cornmeal and salt just until blended. Pour batter over pears.
  3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Run knife around edge of pan to loosen cake; place heatproof serving plate upside down on pan. Turn plate and pan over. Carefully remove pan.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • Total Fat 20g
      • (Saturated Fat 3g,),
    • Sodium 110mg;
    • Total Carbohydrate 55g
      • (Dietary Fiber 4g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1/2 Fruit;
      • 2 Other Carbohydrate;
      • 4 Fat;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.