Honey-Glazed Pear Upside-Down Cake

Page: cooking.nytimes.com/recipes/9993-honey-glazed-pear-upside-down-cake

| Course Type: Cakes

(1 review)

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Recipe Review

Delicious cake. We went with halved pears (much easier to turn)and we loved the way they looked. Only problem with the recipe is the instruction to let the cake cool for 30 minutes before turning it out of the pan. Because of a fear that the caramel-like honey/pear juice in the bottom of the pan would solidify, we turned it out almost immediately and it was perfect. The thyme (we used fresh- picked lemon thyme) was a brilliant addition.
The almonds seemed to all of us to be unnecessary.

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