Baked Pear & Fig Upside Down Cake
By Traeger Kitchen
This classic dessert just got a wood-fired makeover. Buttery, vanilla cake is baked in classic cast-iron over sugary figs and pears and kissed with apple wood for a warm and sweet dessert everyone will love.
Prep Time
30 Minutes
Cook Time
45 Minutes
Pellets
Apple
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| As Needed | butter |
| 13 Tablespoon | unsalted butter, room temperature |
| 1/2 Cup | brown sugar |
| 1 Whole | Pear, cut into 1/8" inch thick slices, length wise |
| 4 Whole | Figs, cut in half |
| 3/4 Cup | granulated sugar |
| 3 Whole | eggs |
| 1 Teaspoon | vanilla |
| 1 1/2 Cup | cake flour |
| 3/4 Teaspoon | baking powder |
| 1/4 Teaspoon | baking soda |
| 1/2 Cup | sour cream |
| 1/4 Teaspoon | salt |
Step
1
When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
2
Butter a cast iron 10” inch pan or a regular cake pan.
3
Mix butter and brown sugar. Lay fruit on the bottom of the cast iron pan and sprinkle the brown sugar and butter mixture over fruit. Set aside.
4
In a stand mixer, add butter and sugar until light and fluffy. Add in eggs and vanilla and beat for 1 minute more. Add sifted flour, baking powder and baking soda. Fold in sour cream.
5
Pour mixture over the fruit and place pan directly on the grill grate. Bake for 35 to 45 minutes.
6
Let cake rest for 10 minutes. Pass a knife around the borders of the cake to loosen sides. Invert on to a cake plate (cake should still be warm when inverted on to the plate).
7
8
Slice and serve. Enjoy!
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