Caramel Pear Upside Down Cake Recipes
PEACH UPSIDE DOWN CAKE I
This cake uses fresh peaches. Serve with whipped cream.
Provided by Judy Wilson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
- Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g
SANDRA'S CARAMEL PEAR UPSIDE DOWN CAKE
Those pears you canned last summer will be perfect in this delicious confection. You could probably substitute peaches for the pears for a nice change.
Provided by Boyz 5
Categories Dessert
Time 50m
Yield 2 cakes, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans.
- Arrange fresh or canned pears pieces on top. (Peel and core, if fresh).
- Preheat oven to 350°F.
- Beat butter with eggs and wet ingredients in a large measuring cup or small bowl.
- In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well.
- Pour into pans over the pear mixture.
- Bake for about 30-40 minutes.
- Loosen and invert over a serving plate; dust with confectioners sugar, if desired.
Nutrition Facts : Calories 329.5, Fat 17, SaturatedFat 10.3, Cholesterol 84.7, Sodium 354.9, Carbohydrate 40.8, Fiber 1, Sugar 16.5, Protein 4.4
PEAR UPSIDE-DOWN CAKE
Move over, pineapple. This rich caramel, pecan and pear cake has a spicy touch!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup brown sugar evenly over melted butter. Arrange pear slices in single layer on sugar mixture; sprinkle with pecans.
- In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pear slices and pecans.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
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- Pre heat the oven to 170C conventional. Grease an 18cm/7ins round cake tin or Tarte Tatin tin. An 8" tin is also fine. DO NOT use a loose-bottomed cake tin or you will lose all the lovely Toffee Sauce during baking. If you wish, line the base of the tin with a circular disc of baking parchment. This will make it easier to turn the cake out once it's baked and cooled.
- Melt the butter and sugar in a saucepan over medium heat. Stir continuously until all the butter and sugar have dissolved. When it starts to bubble, simmer for a few minutes. Then take off the heat to cool a little.
- Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, add a little flour between each egg to help prevent curdling. Mix until well combined.
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