Pear Upside Down Cake with Rosemary & Walnuts
This cake is a winner, but all of my upside down cakes are! (Nothing like being overly confident!). I am not an expert on pears, but I recommend using Bosc pears for this cake. They hold up nicely in the baking, and stay sweet and firm and are a good small size. I will be making this again for the holidays since it is so pretty and so damn good! Pears are just pretty, not sure why I am so attracted to their form in art. Let's bake the cake. It's my basic upside down cake recipe: For this cake, I used a 9" cast iron skillet, which was heavy to flip, but it worked well. Feel free to use a 9" cake pan buttered and greased very well. Ingredients List: For the topping: 3/4 cup brown sugar 4 tbsp butter 3-4 Bosc pears, peeled and sliced in half (remove the seeds and core w/ a melon baller) For the cake: 3/4 cup flour 3/4 cup almond flour 1 tsp baking powder 3 eggs 1/3 cup vegetable oil or mild olive oil 1 sprig of fresh rosemary, (needles...
