Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

This year was a big year for me—I turned the big 3-0. I know, by no means is thirty old, but it has taken some time for me to get used to the idea. That is the reason why this post is so late. My birthday was several months ago.

Almost every year for my birthday, I make myself a cake. My opinion is who better to do the job than yourself? Personally, I do not like super sweet, sugary cakes. I can count the number of cakes that I have truly enjoyed on one hand. So, the challenge this year was to make a balanced, grown-up cake; something truly representative of my new age.


One trick to cutting down on the sweetness of a cake is to replace traditional icing with whipped cream. The use of tart fresh cherries would also help to counter balance the sugary cake layers. The overall result was perfect, a light, sophisticated, and beautiful (in taste and look) cake.

This recipe forgoes traditional livening ingredients, baking soda/powder, and replaces them with folded in egg whites. Which means you will need to be a bit more careful with your bake.

I used three eight inch cake pans for my version, which created pretty thin layers. If you like thicker layers, I recommend switching the eight inch pans for three six inch pans.




Asian Pear Pie(s) + Coconut, Ginger, and Almond

Asian Pear Pie(s) + Coconut, Ginger, and Almond

This week Pi Day (not actually as in the baked good, but as in the mathematical constant) is among us, so instead of making one delicious pie, I made six mini pies. I get it, what does Pi have to do with Pie, and other than a name, nothing really. It is just a good excuse for the lovers of baking to bake ooey gooey pies.

Although I do have a confession — I didn’t even know Pi Day was a thing among bloggers and bakers until my friend and fellow blogger Maria [A Common Connoisseur] mentioned baking some hand pies for it. So in the word of Barney Stinson, “Challenge Accepted!”

Of course like most, I was keen on baking one of the classics: apple, peach, or pecan. Especially considering no matter how you prepare a classic, they rarely disappoint. But really where is the fun in that? I believe you should always try to challenge yourself when given the opportunity. Per usual, my inspiration for this recipe came about from seasonal ingredients I had handy around the house.

I absolutely love Asian Pears, they are crisp like an apple yet much juicer. Normally cooks feature them in salads because they pair delightfully with savory flavors, but the firmer flesh make them ideal for baking.

As for the flavor profile of the pie, I could not in good conscious add in a bunch of spices and mask the delicate flavor. Spring is almost here, so the combination of coconut and almond felt right, and there was no better way to add those flavors than through a crunchy buttery crumble on top.

The recipe calls for 6 mini pie pans, but if you did not have any mini pie pans this recipe would adapt perfectly into one large pie.

Coconut Pie Crust


  • 1 Cup of All Purpose Flour
  • 1/8 Cup of Cold Butter
  • 1/8 Cup of Coconut Oil
  • 1 Tablespoon of Light Brown Sugar
  • A Pinch of Salt
  • Ice Water for Binding


  1. In a medium bowl, mix together your flour, sugar, and salt.
  2. Into the dry mixture, cut in your butter and coconut oil with a pastry mixer. The end result should resemble course sand.
  3. Pour in enough water to bind the mixture into a dough.
  4. Cover and refrigerate for no more than thirty minutes before using.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Once ready to use, flour your hands and divide dough into 6 balls.
  7. One at a time, roll out each ball to a width slightly larger than the pie pan. Then place each rolled out piece of dough into each pie pan.
  8. After placing the dough inside of the pans, fill each pan with parchment paper then pie weights.
  9. Par-bake the crusts for about 10 minutes to ensure the bottoms are not soggy.

Pie Filling


  • 3 Asian Pears, peeled and cut into large chunks
  • 2 Tablespoons of Coconut Cream
  • 2 Tablespoons of Light Brown Sugar
  • 1 Teaspoon of Pure Vanilla Extract
  • 1 Teaspoon of Flour
  • A Pinch of Salt


  1. In a medium bowl toss together all of the ingredients, stir until fully combined.
  2. Set aside and let rest while you prepare the rest of the ingredients

Crumble Topping


  • 1 Cup of Almonds, roughly chopped
  • 1/2 Cup of Candied Ginger, finely chopped
  • 4 Tablespoons of Cold Butter
  • 3 Tablespoons of All Purpose Flour
  • 1 Tablespoon of Light Brown Sugar
  • A Pinch of Salt


  1. In a medium bowl, combine the almonds, ginger, sugar, salt, and flour.
  2. With your fingers, work in the cold butter until the mixture comes together as coarse chunks.

Asian Pear Pie


  1. Preheat the oven to 350 degrees Fahrenheit
  2. Divide your pie filling evenly among all six par-baked pie crusts.
  3. Equally top each pie with your prepared crumble topping.
  4. Bake for 35 minutes, or until the crumble topping is lightly golden brown.