This holiday season, upside-down cake is calling. Instead of traditional pineapple upside-down cake, try this playful riff on the standard with yogurt company siggi’s Icelandic yogurt pear upside-down cake.
The easy recipe highlights pear’s sweetness and their mildly floral notes, while the vanilla yogurt lends an extra luxuriant texture, added protein, and a nice note of vanilla without having to add vanilla extract.
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Makes 8 servings (serving size: 1 slice)
Prep time: 20 minutes
Cook time: 40 minutes
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For the topping
- 2 firm pears
- 3/4 cup sugar
- 3 tbsp water
- 2 tbsp unsalted butter
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For the Cake
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 carton siggi’s vanilla yogurt or vanilla yogurt of choice (5.3 oz)
- 3/4 cup light brown sugar, packed
- 2 large eggs
- ½ cup milk
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- 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 it’s amber in color. Turn off the heat, add one tablespoon 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 remaining 2/3 of 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 it 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.
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This original recipe is owned by siggi’s and was shared with Fox News.