Pear Upside-Down Cake

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.