Maple Pear Ruffle Cake Recipes

Steps:

• Preheat the oven to 350˚. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.
• Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.
• Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.
• Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.

Steps:

• Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
• With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
• Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
• Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Steps:

• Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°F with rack in middle.
• Melt butter in a 12-inch nonstick skillet. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.
• Transfer pears, cut sides down, to cake pan.
• Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl. Whisk in milk, syrup, eggs, and reserved butter just until smooth. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.

Steps:

• In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
• Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.