The seasons are usually nice to me , strawberries and blueberries most of the year, asparagus and fresh peas in the fall, or the evasive fig popping up unexpectedly.
But no rhubarb, not even during the right season. Or kale for that matter. Though I know I’ve seen them occasionally in the last years, they’re not a staple here, probably never will be, so I doubt anyone will take the trouble to grow them so that I can have them for my posts. The nerve.
longer before it disappears.
A few days ago I read Orangette’s latest post about a cream cheese pound cake, and immediately thought about this pear pecan upside down cake when she writes how surprised she was with it, and describes it as a quiet sensation. It is just that. Leave it to Molly to describe things effortlessly, just like I also told you in this chocolate swirl pound cake post.
Though I don’t know how the pears will hold up, the cake will probably be even better. Just like it happens when you freeze a cheesecake. It becomes even creamier.
Today´s 5 related recipes worth looking at:
Pear Crisp with Maple Pecan Crumble from Whipped
Caramel Pecan and Pear Pudding Cake from Dessert for Breakfast
Sweet Pepper Upside Down Cake from No Recipes
Strawberry Upside Down Cake with Cardamom from Joy the Baker
Pear, Blue cheese and Candied Pecan Salad from Table for Two
Caroline @Whipped says
May 17, 2016 at 11:48This looks SO GOOD! I can’t wait to try it. Beautiful. Excited to discover your blog.
jen says
May 12, 2013 at 13:59Yours look amazing! I'll definitely have to try it with a different fruit other than rhubarb. Pears sound fantastic!
Teresa says
May 11, 2013 at 01:44It looks just beautiful with the big slices of pear and the whole pecans. Definitely an autumn cake.
Cocoa and Lavender says
May 10, 2013 at 06:42This looks insanely good – I want a piece STAT!
Jora says
May 9, 2013 at 16:12I am so impressed by your willpower! It's hard enough for me to share the things I bake with my husband 🙂 let alone only eating half of a slice before giving them away….I'd be curious to know how this one does in the freezer. I've never tried freezing a cheesecake, but you've made me want to try it.
Carol | a cup of mascarpone says
May 9, 2013 at 12:56This looks seriously incredible, Paula! There is nothing better than a sweet juicy pear…and in a moist upside down cake with pecans, it has to be absolutely heavenly! Pinning this minute! 🙂
gfcelebration says
May 9, 2013 at 04:12What a beautiful job, Paula. We also loved this recipe and like you, we also used pears. A perfect combination.
galettista says
May 8, 2013 at 23:47I love the way your cake looks with the pear quarters and whole pecans…the smaller pieces get lost in the caramel. I think I'll try making this again with pears.
smarkies says
May 8, 2013 at 23:07it looks great! Pears and pecans sound great.
Love it!
Cindy says
May 8, 2013 at 20:54Pears are the perfect addition! This really was one yummy dessert–glad you have a slice in the freezer for 'research'. Grand idea!
Laura Dembowski says
May 8, 2013 at 20:14Wow no kale either? Such a bummer! This cake looks fab! I made a very similar recipe and it froze and reheated perfectly, pears and all. I freeze a ton of my baked goods. Sometimes it's too hard to give them away!
Nancy @ gottagetbaked says
May 8, 2013 at 19:51This is heavenly, Paula. I love upside down cakes and pear is one of my favourite fruits. I can't wait until they're in season here again so that I can make this. And don't knock your writing style – you always find the right words to convey a feeling, taste or experience. I treasure every word and every beautiful photo you put on this blog.
wp_vknotes_admin says
May 9, 2013 at 23:27Nancy darling, thanks!
Andrea_TheKitchenLioness says
May 8, 2013 at 18:17Paula, very smart to be using seasonal pears and pecans in this lovely upside-down cake, it certainly looks and sounds delicious. Wasn´t this one fabulous recipe?! Nice to see that you made "one large" version that turned out so very pretty!
Have a great Wednesday!