Pear-Almond Upside-Down Cake

Ingredients

• 0.3 teaspoon almond extract 
• 1.3 teaspoons double-acting baking powder 
• 0.3 cup blanched almonds and 
• 3  bosc pears cored peeled cut into 8 wedges
• 0.5 cup brown sugar packed
• 0.3 cup butter softened
• 1 tablespoon butter 
• 0.3 cup cherries dried
• 2 tablespoons light-colored corn syrup 
• 2 large eggs 
• 1 cup flour all-purpose
• 0.7 cup granulated sugar 
• 0.5 cup buttermilk low-fat
• 1 tablespoon powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• blender
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. Combine the almonds and powdered sugar in a food processor; pulse 8 times or until finely chopped.
3. Heat corn syrup and 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat until butter melts. Stir in brown sugar, and cook 1 minute or until bubbly.
4. Remove from heat. Arrange pear slices spokelike in pan, working from center of pan to edge; sprinkle with cherries. Cook over medium heat 15 minutes or until syrupy, gently shaking pan occasionally (do not stir).
5. While pears cook, place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed 4 minutes or until well blended.
6. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine almond mixture, flour, baking powder, and salt, stirring well with a whisk.
8. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture; stir with a rubber spatula just until blended. Stir in extracts. Gently spoon batter over pears, spreading evenly.
9. Bake at 350 for 30 minutes or until golden brown. Run a sharp knife around edge of pan to loosen cake.
10. Place a plate upside down on top of pan; carefully invert cake onto the plate.