Pear Upside-Down Cake

Not everyone loves pumpkin pie for the holidays and this pear upside-down cake would make a gorgeous -- and delicious -- substitute. (Adapted from Bon Appetit).

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit. Greases a 10-inch diameter cake pan and cut our a circle of parchment paper to line the bottom. Flour the sides of the pan.

In a medium saute pan, heat the orange juice, molasses, maple syrup and butter over medium heat, stirring until the butter is melted and the mixture is beginning to reduce, about 4 minutes. Add the pear slices and cook for 3 minutes. Flip the pears over and cook 3 minutes more, until softened. Carefully place the pears into the cake pan and return the syrup mixture to the stove. Continue cooking until the mixture is thick and syrupy, about 5 minutes. Pour this over the pears and place the pan in the freezer while you make the rest of the cake (don't let it freeze solid).

Toast the walnuts on a baking sheet for 5-10 minutes, until lightly browned. Place them in a food processor or blender and pulse the walnuts and flour until the walnuts are finely ground. Add in the baking soda, baking powder, salt, ground nutmeg and ginger and pulse until combined.

Using an electric mixer, beat the eggs, orange zest, and sugar on medium speed until pale and fluffy, about 5 minutes. Fold the dry ingredients into the egg mixture and mix until fully combined. With the mixer running, slowly pour in the olive oil. Pour the batter over the pears. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack and let it cool in the pan, about 15–20 minutes. Run a knife around the edges of the cake to loosen and carefully flip the cake onto the rack or a plate. Remove the parchment paper and let cool completely before serving.

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