3 Reviews

The brown sugar sprinkled in the pan and the topping combine to add a sweet "crunch" when you bite into this cake (when I was actually expecting only a bread-like texture). This cake surprised me with its wonderful flavor. I used Splenda for the white sugar, and ff plain yogurt for the sour cream. I wound up cutting each pear into 8 wedges, which makes a lot of pears! I did have trouble "spreading" the topping in the pan, and finally gave up and just let it be kind of gloppy, but the end result was perfect, regardless. Will definitely make this one again.

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LorenLou March 05, 2004

Very good. Shared with friends. Everyone enjoyed it. And made for a stunning presentation. Thank you very much for sharing! I will keep this on-hand for the future.

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Feej May 06, 2009

This is a very tasty cake. We really enjoyed it. Thanks for posting.

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gwynn January 23, 2005
Upside-Down Pear Cake