Pear and Pecan Upside-down Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2  bosc pears cored peeled cut into 1/4-in.-thick slices
• 0.3 cup bourbon 
• 0.5 cup firmly brown sugar light packed
• 3  eggs 
• 2 cups flour 
• 1.3 cups granulated sugar divided
• 1 cup pecans divided chopped
• 1 teaspoon salt divided
• 0.8 cup butter unsalted plus more for pan
• 2 teaspoons vanilla 
• 0.8 cup yogurt plain whole low-fat

Equipment

• bowl
• frying pan
• oven
• knife
• toothpicks
• cake form

Directions

1. Preheat oven to 35
2. Generously butter a 9-in. cake pan and arrange pear slices in a pattern on the bottom of pan. Set aside.
3. Bring 1 cup granulated sugar and 1/2 cup water to a boil in a 10-in. frying pan (not nonstick) over medium-high heat. Lower heat to maintain a steady simmer and cook, undisturbed, until mixture starts to brown (swirl pan to help mixture brown evenly). When mixture turns a medium amber color, add 1/2 cup pecans and cook until fragrant but not burning, about 30 seconds.
4. Remove from heat and slowly stir in bourbon and 1/2 tsp. salt.
5. Pour over pears in buttered pan.
6. Put 3/4 cup butter, the brown sugar, and remaining 1/4 cup granulated sugar in a large bowl. Beat until smooth and a bit fluffy, about 3 minutes.
7. Add eggs one at a time, beating well after each addition. Beat in vanilla, baking powder, baking soda, and remaining 1/2 tsp. salt.
8. Add half of the flour and beat until combined. Then beat in half of the yogurt. Repeat with remaining flour and yogurt. Stir remaining 1/2 cup pecans into batter (it will be thick).
9. Drop spoonfuls of batter over pears and sauce and spread evenly.
10. Bake cake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
11. Let cool on a rack 15 minutes. Run a knife between cake and pan sides and invert cake onto a plate or serving platter.
12. Serve warm or at room temperature.