SPICED PEAR UPSIDE-DOWN CAKE
The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside down cake. Leftovers-if there are any-taste great with coffee or tea the next day. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition., Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Nutrition Facts : Calories 419 calories, Fat 25g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 347mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
SPICED PEAR UPSIDE-DOWN CAKE
There's only one thing to do when life gives you sweet, juicy pears. Make this spiced upside-down cake!
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Line bottom of 9-inch round cake pan with parchment paper; spray with cooking spray. Sprinkle brown sugar evenly on bottom of pan. Arrange pear slices evenly over sugar; set aside.
- Mix flour, baking soda and 1/2 tsp. of the cloves; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture, alternately in thirds with sour cream, beating well after each addition. Pour batter into prepared pan.
- Bake 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan 20 min. Invert onto cake stand or platter. Serve warm or cool. Cut into 12 slices. Top with whipped topping and sprinkle with the remaining cloves.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
UPSIDE-DOWN PEAR SPICE CAKE
Our recipe specialists infuse spice cake with cocoa for a deliciously different flavor. The nutty, caramel-pear topping is the crowning touch.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, melt butter. Stir in the walnuts, brown sugar, maple syrup and cinnamon until blended. Pour into a greased 9-in. round baking pan. Arrange pear slices in a single layer over walnut mixture., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Add dry ingredients to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spoon over pears. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 620 calories, Fat 30g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 594mg sodium, Carbohydrate 83g carbohydrate (55g sugars, Fiber 3g fiber), Protein 9g protein.
PEAR-PECAN UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
- Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
- With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
- Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.
CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE
Apricots drenched in caramel and ground pecans and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.
Provided by Food Network Kitchen
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
- Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
- Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
SPICED PLUM UPSIDE-DOWN CAKE
An easy-to-make spiced cake with a caramel glazed fruit top.
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top.
- For the batter: Whisk the flour, baking powder, baking soda, cinnamon, cloves and salt in a medium bowl.
- Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let rest for 15 minutes and then invert onto a serving platter. Cool to room temperature before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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.
SPICED PEAR UPSIDE DOWN CAKE
Make and share this Spiced Pear Upside Down Cake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
- In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
- Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Nutrition Facts : Calories 426, Fat 25.5, SaturatedFat 13.6, Cholesterol 74.9, Sodium 380.2, Carbohydrate 47.8, Fiber 2.7, Sugar 25.5, Protein 4.3
FRESH PEAR UPSIDE DOWN CAKE
This is a nice little cake. I have no idea where it came from. I clipped it from somewhere years ago.
Provided by Countrywife
Categories Dessert
Time 1h
Yield 1 8inch cake
Number Of Ingredients 13
Steps:
- Combine butter and sugar in 8-inch cake pan.
- Melt butter over low heat and spread evenly over bottom of pan.
- Pare fruit and slice lengthwise.
- Remove core and slice thinly lengthwise.
- Arrange slices in a circle in pan and sprinkle with nutmeg.
- Beat egg yolks well.
- Add syrup and beat more.
- Stir in vanilla and melted shortening.
- Sift together and stir in flour, baking powder and salt.
- Stir in bran.
- Beat egg whites until stiff but not dry and fold into batter.
- Spread over pears.
- Bake at 350°F for 45 minutes.
- Cool 10 minutes and turn out onto plate while still very warm.
- Serve with whipped or ice cream (optional).
Nutrition Facts : Calories 2376.4, Fat 49.5, SaturatedFat 21.4, Cholesterol 484.1, Sodium 1747.2, Carbohydrate 486.2, Fiber 18.7, Sugar 188.7, Protein 30.5
PEAR UPSIDE DOWN CAKE
Make and share this Pear Upside Down Cake recipe from Food.com.
Provided by ShezzaDezza
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180C (350F).
- Lightly grease a 21x14x7cm loaf tin and line base with baking paper.
- Sprinkle the brown sugar evenly over the base.
- Drain the pears and reserve the syrup. Cut the pears in half and arrange, cut side down over the base of the tin.
- Sift the flour into a large bowl and make a well in the centre.
- Melt the butter and caster sugar in a small saucepan over low heat, stirring until sugar has dissolved.
- Remove from heat and combine with reserved syrup and eggs.
- Pour into the flour and stir with a wooden spoon until combined - do not over mix.
- Spoon over the pears and smooth the surface.
- Bake for 50 minutes, or until a skewer comes out clean.
- Leave in the tin for 15 min before turning on a wire rack to cool.
Nutrition Facts : Calories 507.4, Fat 19.1, SaturatedFat 11.3, Cholesterol 115.3, Sodium 29.4, Carbohydrate 79.5, Fiber 4.8, Sugar 41.1, Protein 7
SPICED PEAR CAKE
From Family Circle magazine. I usually never make things from canned ingredients, but I had baked a few scratch cakes and at the last minute I wanted to make sure I had enough desserts. Very easy and surprisingly good.
Provided by chia2160
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a bundt pan with cooking spray.
- Drain pears; pat dry; cut into small chunks.
- Mix cake mix with the eggs, oil, water, ginger and salt.
- Mix in nuts and pears.
- Pour batter into prepared pan; bake for 40 minutes.
- Remove to wire rack and cool.
- When cool sift icing sugar over the top.
SPICED PEAR UPSIDE-DOWN CAKE
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Provided by Claire Saffitz
Categories Cake Dessert Bake Kid-Friendly Pear Pomegranate Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
- Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up-don't let it freeze solid).
- Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
- Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
- Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50-60 minutes. Transfer to a wire rack and let cool in pan, 15-20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
- Drizzle cake with more pomegranate molasses just before serving.
- Do Ahead
- Cake can be baked 1 day ahead. Store tightly covered at room temperature.
APPLE-PEAR UPSIDE DOWN CAKE
Celebrate the local harvest of pears and apples and make this appealing dessert. Serve warm with ice cream or frozen yogurt.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Grease bottom and sides of 9-inch square cake pan. Add butter and melt in a 350F oven.
- Stir in brown sugar and spread evenly in pan; sprinkle with pecans.
- Peel, core and thinly slice apples and pear, slicing pear horizontally; toss together and arrange evenly over sugar mixture.
- CAKE: In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
- Add butter, egg, buttermilk and vanilla.
- With electric mixer, beat on low speed until moistened; beat at medium speed for 1 minute, scraping sides of bowl.
- Spoon over fruit and spread evenly. Bake in a 350F oven for about 45 minutes or until a cake tester comes out clean. Let cool on rack for 20 mnutes.
- Run knife around edge of cake; carefully invert onto a plate, replacing any bits that may stick to pan. Serve warm.
Nutrition Facts : Calories 416, Fat 18.4, SaturatedFat 9.2, Cholesterol 62.9, Sodium 331.4, Carbohydrate 60.3, Fiber 2.7, Sugar 39.1, Protein 4.8
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
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
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