For the topping:
2 firm pears
3/4 cup sugar
3 tbsp water
2 tbsp unsalted butter
For the Cake:
1 ½ cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 5.3oz siggi’s vanilla yogurt
3/4 cup light brown sugar, packed
2 large eggs
½ cup milk
Butter a 9”x2” cake pan or cast iron skillet. (Do not use a springform cake pan for this cake as the caramel will leak out of the sides). Line the pan with a circle of parchment paper. Arrange the pears in the bottom of the pan, slightly overlapping. with the points towards the center.
In a medium saucepan, add the sugar and water, stir to combine. Heat over medium heat until amber in color. Off the heat, add 1T of butter at a time until melted. Pour the caramel over the pears and gently tilt the pan so that the caramel covers the bottom of the pan and the pears.
In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, mix the yogurt on medium speed until light and fluffy. Add the brown sugar and continue to mix for another 3-4 minutes. Reduce the speed to low and add one egg at a time, being sure to scrape down the sides of the bowl.
Add about ⅓ of the dry flour mixture and mix until combined. Alternate mixing with the milk, finishing with the flour.
Using a rubber spatula, pour the cake mixture over the pears and caramel. Gently spread the batter evenly, being careful not to shift the pears too much.
Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake to a wire rack and allow to cool for 20 minutes. Run a knife around the outside of the cake. Place a plate upside down over the pan and invert the cake. Remove the parchment paper and serve.