Asian Pear Upside Down Cake Recipes

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FRESH PEAR CAKE



Fresh Pear Cake image

This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.

Provided by Barbara

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 11

4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
4 egg whites
⅔ cup canola oil
1 cup chopped pecans

Steps:

  • Combine the pears and the sugar and let stand for one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
  • Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
  • Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g

CLASSIC PEAR UPSIDE-DOWN CAKE



Classic Pear Upside-Down Cake image

Pear adds a twist to the usual upside-down cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 11

2 cups powdered sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 cup butter
3/4 cup firmly packed brown sugar
2 firm ripe pears, peeled, thinly sliced
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
  • Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
  • Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.

Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1/12 of Recipe, Sodium 230 mg, Sugar 40 g

PEAR UPSIDE-DOWN CAKE



Pear Upside-Down Cake image

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 ten-and-a-half-inch cake

Number Of Ingredients 12

4 tablespoons unsalted butter
1/2 cup packed light-brown sugar
3 ripe pears, such as Bartlett or Anjou, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

Steps:

  • Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
  • Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
  • Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
  • In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
  • Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

CARAMELIZED PEAR UPSIDE-DOWN CAKE



Caramelized Pear Upside-Down Cake image

This cake is delicious warm or at room temperature.

Provided by Tish Boyle

Categories     Dessert

Yield eight.

Number Of Ingredients 14

Softened unsalted butter for the pan
2 medium firm-ripe Bosc pears (about 1 lb.)
1 recipe Basic Caramel
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
1-1/2 tsp. pure vanilla extract
4 oz. (8 Tbs.) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

Steps:

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
  • Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan. Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
  • Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
  • Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.

Nutrition Facts : ServingSize eight., Calories 510 kcal, Fat 180 kcal, SaturatedFat 12 g, TransFat 20 g, Carbohydrate 80 g, Fiber 2 g, Protein 5 g, Cholesterol 100 mg, Sodium 200 mg, UnsaturatedFat 6 g

SPICED PEAR UPSIDE-DOWN CAKE



Spiced Pear Upside-Down Cake image

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.

Provided by Claire Saffitz

Categories     Cake     Dessert     Bake     Kid-Friendly     Pear     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 14

2 tablespoons unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3 tablespoons fresh orange juice
1/4 cup pomegranate molasses, plus more for serving
1 3/4 cups sugar, divided
4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
1 cup unsalted, roasted walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
4 large eggs
1 teaspoon finely grated orange zest
1 cup olive oil

Steps:

  • Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons 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 1 1/2 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 1 1/2 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.
  • Do Ahead
  • Cake can be baked 1 day ahead. Store tightly covered at room temperature.

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