Cast-Iron Pear Rosemary Olive Oil Upside-Down Cake! PEARfection!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • For the Cake:
  • 1⅔ cups cake flour
  • ½ cup olive oil
  • 1 tbsp. almond oil (optional)
  • 2 tsp. freshly chopped rosemary
  • 1 cups sugar
  • ¼ cup mascarpone - room temp
  • 2 tsp vanilla extract
  • ¼ tsp. baking soda
  • 2 large eggs room temp
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup whole milk room temp
  • 2 ripe yet still firm pears, any variety sliced around ¼ inch thick (I used Starkrimson)
  • For the Caramel:
  • 1 stick unsalted butter
  • 1⅓ cup light brown sugar
  • 1 tsp. sea salt
  • 1 tbsp. whole milk
  • ¼ cup dry white wine
Instructions
  1. Ten inch cast-iron skillet needed. Line a baking sheet with foil and set aside.
  2. For the Cake:
  3. In a large bowl combine all the dry ingredients and chopped rosemary, whisk to combine and set aside.
  4. In the bow of a stand mixer fitted with the paddle attachment add the sugar and eggs and beat until the sugar has dissolved into the eggs. Add the mascarpone and mix to combine. Add the vanilla extract. Slowly add half of the dry ingredients and mix to just incorporate. Add the milk and mix to combine. Add the rest of the dry and mix to just incorporate. Add the olive oil and almond oil and mix to incorporate. Set aside while you prepare the pears and caramel.
  5. For the Caramel:
  6. Pre-heat the oven to 350 degrees while you prepare the caramel.
  7. Heat the cast-iron skillet over medium heat and melt the butter. Add the brown sugar and stir to combine until the brown sugar has melted. About 3-5 minutes. Carefully add the milk while stirring, when the bubbles subside add the salt and stir for another 1 to 2 minutes. Next very carefully add the wine while stirring. Continue to stir until the caramel is smooth another 2 to 4 minutes.
  8. Add the sliced pears to the skillet in a circular pattern, doesn't have to be perfect, until the entire bottom of the skillet is covered. Sprinkle the pears with a little sea salt.
  9. Slowly add the batter to the skillet to cover the pears, even out the batter with an off-set spatula or knife. Place skillet on prepared baking sheet and place in the oven on the middle rack.
  10. Bake for 25 to 30 minutes rotating halfway through and a toothpick inserted comes out clean.
  11. Remove skillet from oven and place on cooling rack and allow to sit at room temp for 30 to 45 minutes.
  12. Place the serving plate or cake board (larger than the skillet) over the top of the cake and skillet. Carefully (skillet may still be warm so you may need oven mitts) turn the skillet over while holding the plate in place. Gently lift the skillet up and the cake should release easily. If any pears get stuck in the pan just place them back on the cake. Allow to continue to sit at room temp for another 15 to 20 minutes to let the caramel set a bit.
  13. Serve warm or at room temperature. Store leftovers covered in the fridge for up to 3 days. You can gently re-heat slices in the microwave in 10 second intervals to warm if desired.
  14. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/10/12/cast-iron-pear-rosemary-olive-oil-upside-down-cake-pearfection/