Upside Down Pear Pancake Recipes

UPSIDE-DOWN PEAR PANCAKE

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour and baking powder. In a separate bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until combined., Meanwhile, in a small ovenproof skillet, melt butter over medium-low heat. Sprinkle with sugar. Add pear slices in a single layer; cook 5 minutes. Spread prepared batter over pears. Cover and cook until top is set, about 5 minutes. , Transfer pan to oven; bake until edges are lightly brown, 8-10 minutes. Invert onto a serving plate. Sprinkle with confectioners' sugar. Serve warm.

PEAR UPSIDE-DOWN CAKE

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:

• 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.

PEAR UPSIDE-DOWN CAKE

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.

CLASSIC PEAR UPSIDE-DOWN CAKE

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.

PEAR AND VANILLA UPSIDE-DOWN PANCAKE

Steps:

• Preheat oven to 400°F.
• Scrape vanilla seeds from pod into a small bowl and add sugar. Rub sugar and seeds together to unclump seeds.
• Into a bowl sift together flour, baking powder, baking soda, salt and 1 tablespoon vanilla sugar. In a well-seasoned 10-inch cast-iron skillet melt butter over moderately low heat and remove from heat. In a bowl whisk together buttermilk, eggs, and 1 tablespoon melted butter, leaving remaining butter in skillet, and whisk into flour mixture until just combined. Let batter stand 15 minutes.
• Peel and core pears and cut lengthwise into 1/4-inch-thick wedges. Add pears to remaining vanilla sugar with lemon juice, tossing to coat. Arrange peats decoratively in butter remaining in skillet. Sprinkle any remaining sugar mixture over peats and cook over moderate heat until barely tender and sugar begins to caramelize, about 8 minutes.
• Pour batter evenly over peats and bake in middle of oven 15 minutes. Reduce temperature to 350°F. and bake 15 minutes more, or until top is golden and center is firm to the touch.
• Immediately run a thin knife around edge of skillet. Invert o plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake and replace any fruit that is stuck to bottom of skillet.
• Serve pancake with syrup.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
• Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
• Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
• Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
• Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
• Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

PEAR UPSIDE-DOWN CAKE

Steps:

• Butter a 9-inch cake pan with 1 tablespoon butter; set aside. Toss pears with lemon juice; set aside.
• In a large saute pan over medium-high heat, melt 2 tablespoons butter and sprinkle with 2 tablespoons granulated sugar. Add pears, cut side down, in a single layer. Cook until browned, 2 to 3 minutes. Turn and brown the other side. Transfer to a plate.
• To the same saute pan, add the Poire William, and sprinkle with the rest of the granulated sugar. Cook until reduced to a syrup, about 1 minute. Pour into cake pan, coating the bottom. Place pears in pan, cut side down, arranging in a single layer (there may be a few leftover slices).
• In a medium mixing bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
• Preheat oven to 350 degrees. In the bowl of an electric mixer, beat the remaining 8 tablespoons butter until fluffy. Add brown sugar, and beat on medium-high speed for 3 minutes. Add eggs, and continue beating to combine. Add molasses and fresh ginger. Gradually add flour mixture. In a small bowl, combine the baking soda and boiling water, beating with a fork. Add to the batter, and mix well.
• Pour batter into cake pan over the pears. Bake for 25 minutes. Lower heat to 325 degrees, and bake an additional 15 minutes, until cake springs back when touched in the center. Remove from oven. Cool for 1 hour, then invert onto serving plate. Serve with rum-raisin ice cream or rum-spiked whipped cream.

PERFECT PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Melt butter with 1/4 cup sugar in a 12-inch cast-iron or large skillet over medium. Arrange pears in a circular fashion, around the edge of the pan. Cook, without turning pears, until pears are golden underneath, 18 to 20 minutes (rotating pan as necessary for even browning).
• In a large bowl, combine flours, baking powder, cinnamon, baking soda, and salt; whisk to combine. In a medium bowl, combine remaining sugar, eggs, buttermilk, applesauce, oil, and vanilla; whisk to combine. Add wet mixture to dry mixture and whisk until just combined.
• Pour batter over pears; spread to cover. Transfer to the oven; bake until a toothpick inserted into cake comes out clean, 25 to 30 minutes. Allow to stand for 5 minutes. Run a knife around the edge and turn out onto a serving platter.

GINGER-PEAR UPSIDE-DOWN CAKE

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.

UPSIDE-DOWN PEAR CAKE

Steps:

• Preheat oven to 350 degrees and then heavily butter a nine-inch pie pan.
• Toss the pears with the lemon juice and arrange them in an attractive pattern in the bottom of the pan.
• Combine one cup of the sugar with the water in a skillet or saucepan, preferably nonstick. Cook over medium heat without stirring until the mixture turns amber. Pour this caramel evenly over the pears. Set aside.
• Sift the flour, baking powder and nutmeg together. Stir in the walnuts and set aside. Cream the stick of butter and the remaining sugar together. Beat in the eggs, one at a time, then stir in the flour mixture. Spread this batter evenly over the pears.
• Bake 30 minutes, until the cake is nicely browned.
• Allow the cake to cool at least 40 minutes, then run a knife around the sides and invert the pan onto a serving platter. Any slices of pear that cling to the pan after the cake has been turned out can be replaced on the top of the cake. Serve warm or at room temperature.