These individual upside-down cakes are baked—and can be transported—in a muffin tin.
Recipe information
Yield
Makes 6 small cakes
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light brown sugar. Arrange 7 or 8 blueberries in each cup. Cut the pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading the slices to cover the berries. Arrange the remaining berries over the pears, and set the tin aside.
Step 2
Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk; beat until smooth.
Step 3
With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Stir in the vanilla.
Step 4
Pour 1/3 cup batter over the fruit in each muffin cup. Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
Step 5
Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from the oven; let cool in the tin.
