Pear Upside-Down Cake with Walnuts

Make sure the cake pan you’re using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

2 Tbsp. unsalted butter
1½ cups all-purpose flour, unbleached
3 Tbsp. orange juice, freshly squeezed
¼ cup pomegranate molasses
1¾ cups Monk Fruit Sweetener with Erythritol (Granular), divided
4 small ripe Bosc pears, peeled, halved lengthwise, cored (~ 1½ lbs)
1 cup walnuts, unsalted, roasted
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
¼ tsp. ground cardamom
4 large eggs
1 tsp. orange zest, finely grated
1 cup extra-virgin olive oil

Garnish:
pomegranate molasses

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 10" diameter cake pan and line bottom with a parchment paper round; flour sides of pan.

Cook orange juice, ¼ cup pomegranate molasses, ¼ cup sugar and remaining 2 Tbsp. butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.

Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up - don’t let it freeze solid).

Pulse walnuts and remaining 1½ cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt and cardamom.

Using an electric mixer on medium speed, beat eggs, orange zest and remaining 1½ cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.

Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes.

Transfer to a wire rack and let cool in pan, 15-20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.

Drizzle cake with more pomegranate molasses just before serving.

Makes 8 servings.

Do Ahead: Cake can be baked 1 day ahead. Store tightly covered at room temperature.