PEAR UPSIDE-DOWN CAKE
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
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
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
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
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
Delicious, slightly caramelized dessert.
Provided by Allan Rutherford
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 13
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
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
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
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
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
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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- In the microwave or on the stovetop, melt together butter and brown sugar just until the brown sugar is dissolved.
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- Combine softened butter and brown sugar into a bowl. Cream either by hand or with a stand mixer, until the sugar and butter are combined and there are no lumps.
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- Preheat fan-forced oven to 170C (190C conventional). Grease a 20-centimetre cake tin with removable base and line the bottom with baking paper. Put sugar and water in a small saucepan and warm gently until sugar dissolves. Increase the heat and cook until the liquid is a light caramel colour. Pour into the tin and swirl around to cover the base.
- Peel, core and quarter pears and arrange on top of the caramel, with points facing towards the centre.
- Beat eggs with raw sugar, vanilla, orange and lemon zest. Add melted butter. Mix in flour. Place spoonfuls of batter over the top of the pears and gently spread, so as not to disturb the pears.
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5/5 (8)Total Time 55 minsCategory DessertCalories 435 per serving
- Place butter in a 9″ round cake pan and heat in oven until butter is melted. Once melted, sprinkle brown sugar evenly over butter.
- Cut peeled pears in half lengthwise and remove cores. Cut pears again lengthwise in 1/4″ thick slices and place in a large bowl.
- Sprinkle pears with cinnamon and gently toss to coat. Arrange pear slices over the butter mixture in pan, slightly overlapping.
PEAR UPSIDE-DOWN CAKE RECIPE - FOOD APPAREL
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4.3/5 (62)Estimated Reading Time 5 minsCategory Cake, DessertTotal Time 1 hr 5 mins
- In a medium saucepan, melt butter and brown sugar together over low heat, stirring occasionally until dissolved. (Alternatively use your microwave at half power or less in 30 second increments, stirring each time, until melted. If you go longer or at a higher power setting, you may have a buttery mess on your hands. Consider yourself warned!)
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- Heat oven to 350F degrees. In a 9-inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the butter. Arrange the pear slices in a single layer on the sugar mixture.
- In a large bowl, beat the Bisquick mix, sugar, milk, oil, vanilla and egg with an electric mixer on low speed for 30 seconds, stopping at least once to scrape down the sides of the bowl.
- Beat on medium speed for 4 minutes, scraping the bowl occasionally to be sure everything is mixed well.
COUNTDOWN | EASY CARAMEL UPSIDE DOWN PEAR & WALNUT CAKE RECIPE
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Servings 8-10Category Dessert
- 1. Preheat the oven to 180°C. Line a 20cm-deep round or square cake tin with baking paper. Do not use a springform pan as the caramel may leak.
- 2. Place the first measure of sugar, water and butter into a small saucepan. Stir over a low heat until the sugar is dissolved and the butter has melted. Bring to the boil. Gently boil until it is a light caramel colour, about 8 minutes.
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5/5 (10)Total Time 55 minsCategory DessertCalories 266 per serving
- Place coconut cream and coconut sugar in small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar.
- Once simmering, reduce heat to very low and maintain simmer for 5 minutes. Stir occasionally. Turn off heat and stir in sea salt. Set aside.
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UPSIDE-DOWN PEAR CAKE WITH BROWN BUTTER - COOKING FOR KEEPS
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5/5 (3)Total Time 1 hr 5 minsCategory DessertCalories 391 per serving
- Preheat oven to 350 degrees. Butter an 8 or 9-inch round cake pan VERY well. Cut a circle of parchment big enough to fit in the bottom of the pan. Nestle the paper in the pan and then butter the parchment paper. Add flour the the pan. Evenly coat the butter in flour, shaking out any excess flour.
- Add seven tablespoons of the softened butter to a large saute pan. Heat to medium-high. Swirl the pan until the butter starts to brown on the edges. Continue to swirl the pan until the butter turns a deep golden brown and smells nutty. Remove from the heat. Use a wooden spoon or spatula to get all the brown bits off of the bottom of the pan. Transfer all but two tablespoons of the butter to a small bowl. Transfer the bowl of melted brown butter to the freezer. Stir every three or four minutes until the butter has solidified again, and is in a softened state. (You want to it to be the same texture as the softened butter, so make sure you don't freeze it until it's hard. Stirring every few minutes is key!)
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