Name: Pear and Walnut Upside-Down Cake
Cook time: 25 minutes
Total time: 1 hour
Yield: One 9-inch cake
Ingredients: 1 cup unsalted butter (2 sticks), room temperature; 3/4 cup lightly packed brown sugar; 1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears); 1 cup walnuts, toasted and chopped; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 3 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 3/4 cup milk, room temperature; 4 tablespoons crème fraîche; 1 cup heavy cream; 1 teaspoon granulated sugar; One 9-inch round metal cake pan (at least 2 inches tall)

Top view of pear and walnut upsidedown cake on a white plate next to three silver forks.

Pear and Walnut Upside-Down Cake with Whipped Crème FraîcheAndrew Purcell, food styling by Carrie Purcell, prop styling by Sarah Cave

Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight. Stir to thicken slightly, and refrigerate until ready to serve.