I’m new to the world of upside-down cakes (umh, this is literally my first) but I’m awfully smitten. Not sure why it has taken me so long to jump on the band wagon, but I’m grateful to my gig – contributing a recipe each month to Millerton NY’s Main Street Magazine – for getting me started on an upside-down cake roll. Often an idea for a recipe just comes to me – like last night when I couldn’t sleep and decided I needed to develop a recipe for coffee stracciatella ice cream (stracciatella is essentially what chocolate chip gelato is referred to in Italian – but the chocolate bits are not chunks or chips, but irregularly shaped shards that you make by dripping melted chocolate into your ice cream machine during the last minutes of churning – amazing-sounding, right?). But I digress: sometimes an idea comes to me not due to insomnia, but due to a work deadline, like in this instance.As the deadline loomed, I knew my dessert would be pear-based, as I wanted to avoid the more obvious apple-forward sweets category, But am honestly, not sure why it inspired me to flip said pear dessert on its head, as it were. But I am so pleased it did (and hope you will be, too). This particular upside-down cake is oil-based, and so extremely moist, as well as easy to put-together. The fruit turns almost jam-like as it cooks, with lots of caramelized bits throughout, adding texture and just plain old-deliciousness, as only melted butter and sugar can do. You can find the recipe for this pear-based treat here, and a hearty welcome if you, too, are new to this crazy upside-down dessert world. It’s an awfully tasty one, FYI.