PEAR & WALNUT UPSIDE-DOWN CAKE
Steps:
- Heat oven to 350°F.
- Pour melted butter into 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices over brown sugar in single overlapping layer. Sprinkle with walnuts. Set aside.
- Whisk together flour, baking powder, cinnamon and salt. Set aside.
- Combine 1/2 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Beat in eggs. Reduce mixer speed to low; add dry ingredients, milk and vanilla. Beat just until combined. Gently spread batter over pears.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around inside of pan to loosen sides of cake. Invert cake onto serving platter. Remove pie pan. Serve warm or at room temperature.
Nutrition Facts : Calories 350 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
PEAR-WALNUT UPSIDE-DOWN CAKE
Yellow cake mix makes this pear version of upside-down cake extra easy and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, toss pears with lemon juice and vanilla.
- In 13x9-inch pan, melt 2/3 cup butter in oven. Sprinkle brown sugar, walnuts and cinnamon over melted butter. Arrange pears in pan.
- Make cake mix as directed on box, using water, butter and eggs. Pour batter over pears.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cake; remove pan. Cool 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 570, Carbohydrate 80 g, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 480 mg
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.
UPSIDE-DOWN PEAR WALNUT CAKE
This is so good.... a moist cake with sliced pears, skillet-baked in a brown sugar sauce, inverted onto a platter for serving, this is a winner.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 8 wedges
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees.
- Prepare a 9-inch cast-iron skillet.
- In a bowl, combine together the flour and the next 7 ingredients (flour through cloves).
- In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth.
- In a cast-iron skillet, melt 2 tbsp butter.
- Stir in 1/3 cup brown sugar; cook over medium heat 1 minute.
- Remove from heat; sprinkle with walnuts.
- Place the pear slices in the bottom of the skillet.
- Pour the batter over the pears; bake for 30 minutes, or until the cake tests done.
- Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 298.7, Fat 12.6, SaturatedFat 6.2, Cholesterol 76.4, Sodium 302.9, Carbohydrate 43.7, Fiber 2.2, Sugar 26.3, Protein 4.5
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.
PERFECT PEAR UPSIDE-DOWN CAKE
Serve this cake either warm or at room temperature. Using walnut oil, which contains omega-3 fatty acids, helps cut down on butter and gives the cake a rich flavor.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 14
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.
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.
UPSIDE-DOWN PEAR CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 55 grams, TransFat 0 grams
PEAR UPSIDE-DOWN CAKE
Discover a sweet and fruity dessert that the whole crowd will love with our Pear Upside-Down Cake recipe. This Pear Upside-Down Cake is a pound cake-like confection featuring fresh pear, pumpkin spice and cranberries!
Provided by My Food and Family
Categories Baking Ingredients
Time 55m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Combine sugar and spice; sprinkle over pears. Top with cranberries.
- Beat next 5 ingredients with mixer until blended; pour over ingredients in pan.
- Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PEAR AND WALNUT UPSIDE-DOWN CAKE WITH WHIPPED CRèME FRAîCHE
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Cake Dessert Bake Kid-Friendly Pear Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield One 9-inch cake
Number Of Ingredients 18
Steps:
- For the cake:
- Preheat the oven to 350°F.
- Cut a half-stick of butter into slices and place it and the brown sugar in the cake pan. Set the pan over a medium-high burner. Stir as the butter and sugar melt together and continue until the mixture gets pale and bubbly, swirly when stirred, and toasty brown, about 2 minutes. Set aside to cool. (Note: If you'd rather not make the caramel in the cake pan, you can use a large skillet instead and simply pour the caramel into the cake pan when done.)
- Arrange the pear wedges in the cake pan in an even patter. Sprinkle the walnuts evenly over the pears.
- In a medium bowl, sift together the flour, baking powder, and salt and set aside.
- Place the remaining 1 1/2 sticks of butter in the bowl of a stand mixer or large bowl. Beat the heck out of the butter using the paddle attachment of a stand mixer or a hand mixer until it gets lighter in both color and consistency. Add the sugar and beat until well blended and fluffy.
- Separate the egg yolks from the whites and set the whites aside in a medium bowl. Stir the yolks into the butter mixture until completely blended (no need to beat, and then stir the vanilla. Add half the dry ingredients and stir until mixed in. Stir in the milk until completely smooth, then the rest of the dry ingredients just until fully incorporated; set aside.
- Using a stand mixer or hand mixer, beat the egg whites until very fluffy. The whites should look shiny with soft peaks-stop whisking before they get dry looking. Gently but thoroughly fold the whipped whites into the batter-all the air that you just whipped in will go out of the whites if you over-mix at this point. Pour the batter over the fruit and gently smooth the top.
- Put the cake in the oven and start checking for doneness in 35 minutes: peek in, give the pan a tiny nudge, and look for jigglyness in the center. If it wobbles and looks soft and crinkled on top, gently close the door and set the timer for 5 more minutes. If it's looking set, slide the rack out and touch the top of the cake with your fingers, testing for bounce-back. If your touch leaves a dent that stays, return the cake to the oven. If it does spring back, the final test is sticking a toothpick into center of the cake. When it comes out moist, but crumb-free, it's done!
- Let the cake cool in the pan for 30 minutes. Run a knife around the edge, invert a plate on top of the pan, and carefully but quickly flip it over. Tap the bottom of the pan if the cake doesn't fall onto the plate on its own. Lift the pan away and replace any pear slices that may have stuck there.
- When ready to serve, combine all the ingredients for the whipped crème fraîche in a large bowl; whip until thick and fluffy, but still soft.
- Slice the cake and serve each wedge with a dollop of whipped crème fraîche.
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