Pear Tarte Tatin

After some serious apple picking, where we luckily also got some great bartlett pears, I updated an old recipe of my grandmothers for a tarte tatin (an upside down cake). The result was beautiful and delicious!

Bake at 350 for 30 - 35 min. Cool for 10 min before inverting. Below is the original recipe – I used ½ the brown sugar and about 2/3 the butter in the topping and it was much better. I made a double recipe and did one with pears, and one with apples. Yum!

- Brown sugar layer (ends up being the topping):
o 1/3 c melted butter
o 1 cup packed brown sugar
o 3 medium apples, peeled and sliced
o Directions: Pour butter into ungreased 9 inch baking pan. Sprinkle in ½ of the brown sugar, arrange apples in single layers, add remaining brown sugar

- Cake:
o 3 Tbsp butter, softened
o 2 eggs
o ¾ cup sugar
o 1 cup all purpose flour
o ½ tsp baking soda
o ¾ tsp salt
o ¼ tsp cinnamon
o ½ cup buttermilk
o 3 tbsp sour cream

o Directions: Cream butter and sugar, add eggs one at a time; Combine flour, powder, soda, salt, cinnamon; Add dry to wet ingredients and stir; Spoon batter over brown sugar layer