Cocoa caramel, toasted pecans and fancy pears – so flipping (upside down) good! 472: Pear Chocolate Pecan Upside Down Cake

Ok here it is – the cake I baked in a toaster oven! I was shocked and delighted and promptly ate two whole slices in one sitting.

Are we surprised that yet another recipe from Chocolate Baking knocked it out of the park? Nope, not at all. I had originally been hoping to make this once the new oven was installed, but the fancy comice pears had other ideas and decided to ripen early.

Did you know that comice pears are known for having a buttery texture once ripe? Perfect for a cake!

It has chocolate chips in the cake batter too – overkill? Never.

I have a tiny kitchen helper who likes (ahem, demands) to crack my eggs for me. If I start setting up a bake, I hear “tap tap?!” as she sprints for the kitchen to do her very important job.

Pleasingly plump.

Cocoa powder in caramel? Yes please.

If caramel and fudge sauce had a baby.

Building the layers upside down since we’re flipping this bad boy once cool. It makes me think of how the art store across the street from our apartment does their window painting – details as the first layer and then each layer added on behind to fill out the picture. Looks completely normal at the end but the construction was unnecessarily complicated.

If you shifted the proportions of butter and flour you’d get a chocolate chip cookie dough.

Pep talk time for my toaster oven.

She’s cooked!! I did have to cover it with foil for the last chunk of the baking time so it didn’t over-brown, but I’ll take it!

I was so relieved it was actually cooked that all my anxiety about flipping it over flew out the window. Who knew all I needed was a bigger uncertainty to help me forget my normal ones!

Like lil pear hearts.

Happy munching!

Recipe from Chocolate Baking by Edd Kimber