Easy Upside Down Pear Cake Recipes

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PEAR UPSIDE-DOWN CAKE



Pear Upside-Down Cake image

Using a packaged cake mix speeds up the preparation time of this tasty pear and pecan upside-down cake. This moist cake is pretty to look at and luscious, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

3 tablespoons butter, melted
2 medium pears, peeled and sliced
3 tablespoons brown sugar
1/2 cup chopped pecans
1 package (9 ounces) yellow cake mix
1/2 cup 2% milk
1 large egg, room temperature

Steps:

  • Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 236 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 251mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

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.

PEAR UPSIDE DOWN CAKE



Pear Upside Down Cake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 17

1/2 cup blanched whole almonds
4 tablespoons unsalted butter, melted, plus 9 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 tablespoons light corn syrup
3 pears, peeled, cored and halved
1 1/2 cups pastry flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 large egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
  • Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
  • In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
  • In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
  • Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.

GINGER-PEAR UPSIDE-DOWN CAKE



Ginger-Pear Upside-Down Cake image

Delicious, slightly caramelized dessert.

Provided by Allan Rutherford

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup butter
¼ cup molasses
¼ cup brown sugar
¾ teaspoon ground ginger
20 ounces canned pear halves, drained
1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
⅓ cup butter, softened
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
  • Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
  • Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
  • Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g

RIPE PEAR UPSIDE DOWN CAKE



Ripe Pear Upside Down Cake image

A great way of using up over ripe pears to create a nostalgic pudding.

Provided by tinselworm

Time 1h30m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Melt 4 oz of the sugar and 2 oz of the butter in a pan and pour into a 20cm (8inch) square cake tin. Peel and core the pears removing any bruised bits and place on top of the butter and sugar mixture.
  • Preheat the oven to gas 4 (180C or 350F). In a bowl sift the flour, nutmeg and cinnamon.
  • In a separate bowl mix the eggs with the remaining sugar. Melt the remaining butter and mix this into the egg and sugar mixture along with the milk. Pour this mix into the flour and mix well. Pour or spoon the batter over the fruit and pop into the oven for between 40-50 mins.
  • Once cooked tun out onto a large serving plate to allow the syrup to drip over the sides of the cake.
  • Serve warm with cream or custard or eat cold the next day with a cup of tea

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

This traditional upside-down pear cake is given a fiery twist with the addition of ginger and dark rum. Serve with ice cream as a dessert or by itself as a teatime treat.

Provided by Pippa Middlehurst

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 12

50g/1¾oz caster sugar
50g/1¾oz butter, diced, plus extra for greasing
1 tbsp dark rum
1 tbsp ginger syrup (from a jar of stem ginger)
2 large, ripe but firm pears
2 large free-range eggs
125g/4½oz butter, well softened
125g/4½oz caster sugar
125g/4½oz plain flour
1 tsp baking powder
1 tsp ground ginger
½ tsp ground allspice

Steps:

  • Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel.
  • For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15-20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4.
  • While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3-4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin.
  • For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35-40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle.
  • Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove.
  • Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat.

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Spiced Pear Upside Down Cake Recipe & Instructions. DRAIN pears, reserving 1 cup of pear syrup. Arrange pear slices on the bottom of the skillet. COMBINE cake mix, oil, eggs and reserved pear syrup (instead of water) in a large bowl and mix according to package directions. Carefully pour batter over pears. Bake 45 to 55 minutes or until wooden ...
From recipegoulash.com


PEAR CAKE RECIPE | EASY CARAMEL UPSIDE DOWN CAKE - YOUTUBE
Pear Cake Recipe | Easy Caramel Upside Down CakeCaramel pear upside-down cake is so soft, juicy, and delicious. You can also add almond powder to the dry ing...
From youtube.com


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