HONEY-GLAZED PEAR UPSIDE-DOWN CAKE
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
- Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
- Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
- Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
- When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 95 milligrams, Sugar 45 grams, TransFat 1 gram
PEAR, HONEY AND LIME CAKE
From "Gordon Ramsay: A Chef for All Seasons", this lovely cake combines the sweetness of pears and honey with the tartness of lime. I wasn't able to get pear liqueur so I substituted a mixture of vanilla liqueur and kirsch which is also lovely. Please note that the standing times are included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 4h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the pears, melt the butter in a medium skillet on medium heat.
- Add the pears and cook, turning occasionally, 5 minutes, until light golden.
- Stir in the lime juice, honey and vanilla bean and cook for 2 more minutes.
- Stir in the liqueur and remove from the heat.
- Let the pears steep about 3 hours.
- Discard the vanilla bean.
- For the cake, in a large bowl, beat the butter, sugar and lime zest with a hand mixer at medium speed until smooth.
- Blend in the baking powder and salt.
- Beat in the eggs, one at a time.
- Turn the speed to low and beat in the flour until just blended.
- Cover the bowl with plastic wrap and let rest 20 minutes.
- Meanwhile, grease a 9" springform pan and line the bottom with parchment paper.
- Drain the pears, reserving the syrup.
- Pat the pears lightly dry.
- Thinly slice half of the pears and reserve.
- Chop the remaining pears and stir into the batter.
- Transfer the batter to the prepared pan and level the top.
- Arrange the pear slices on top.
- Bake in a preheated 400 degree F oven for 10 minutes.
- Reduce the heat to 300 degrees F and bake until the top of the cake feels springy and the tester comes out clean, about 1 hour.
- Cool the cake in the pan on a rack.
- Remove the cake to a wire rack.
- Skewer the top and spoon the reserved syrup over the top.
Nutrition Facts : Calories 577.9, Fat 32.5, SaturatedFat 19.3, Cholesterol 217.3, Sodium 161.5, Carbohydrate 67.7, Fiber 3.3, Sugar 42.3, Protein 7.6
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