Pear Upside-Down Cake

Description

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashi

Ingredients

• 1 1/2 teaspoons baking powder
• 1 cup all-purpose flour, spooned and leveled
• 1 cup reduced-fat buttermilk
• 1 cup whole-wheat flour, spooned and leveled
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/4 cup walnut oil
• 2 large eggs, lightly beaten
• 2 tablespoons (1/4 stick) unsalted butter
• 3 Bosc pears, peeled, halved, cored, and cut into 18 wedges
• 3/4 cup packed light-brown sugar

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• Yield
• yield:Makes 1 ten-and-a-half-inch cake