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.
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
CLASSIC PEAR UPSIDE-DOWN CAKE
Pear adds a twist to the usual upside-down cake - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1/12 of Recipe, Sodium 230 mg, Sugar 40 g
UPSIDE-DOWN PEAR CAKE
Delicious fall desert when pears and maple sugar are abundant. The original recipes (printed in Bon Appetit, October 1986) calls for granulated maple sugar, but I use brown sugar which is more readily available, and pure maple syrup.
Provided by ellie_
Categories Dessert
Time 1h30m
Yield 1 9inch cake, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F.
- Grease bottom and sides of 9-inch (3" high) round cake pan.
- Sprinkle with brown or maple sugar.
- Cream 5 tablespoons butter (or margarine) with brown and white sugar.
- Add maple syrup and salt.
- Spread topping mixture into prepared pan.
- Press pear slices into sugar mixture, arranging them in a spoke design.
- Set aside while preparing cake batter.
- Sift together dry ingredients (flour-cinnamon). Set aside.
- In a medium bowl, cream 6 tablespoons and 1 cup brown or maple sugar together until light.
- Add eggs, one at a time, beating well.
- Add sour cream, beating until smooth.
- Mix in maple syrup.
- Fold in flour mixture and then walnuts, if using.
- Pour batter into prepared pan (over pears).
- Bake for 50-60 minutes or until toothpick comes out clean.
- Cool 10 minutes.
- Run knife around cake and invert cake onto platter, leave pan on cake an additional 5 minutes before removing pan very carefully.
- Serve warm with ice cream or whipped cream topping (recipe follows).
- To make whipped cream topping: Beat cream until soft peaks form.
- Add sugar and bourbon, if using.
- Continue beating until soft peaks form again.
UPSIDE-DOWN PEAR GINGERBREAD CAKE
The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
PEAR UPSIDE-DOWN CAKE
Provided by R. W. Apple Jr.
Categories dessert
Time 1h15m
Yield 10 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 217 milligrams, Sugar 34 grams, TransFat 1 gram
More about "upside down toffee pear cake recipes"
FOOL-PROOF PEAR UPSIDE-DOWN CAKE - THE HOME COOK'S …
From thehomecookskitchen.com
4.9/5 (7)Total Time 1 hr 15 minsCategory DessertCalories 403 per serving
- Combine softened butter and brown sugar into a bowl. Cream either by hand or with a stand mixer, until the sugar and butter are combined and there are no lumps.
- Place butter and sugar into a bowl and use a hand mixer or stand mixer to combine the ingredients together until smooth.
STICKY TOFFEE POACHED PEAR CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4/5 (7)Total Time 2 hrs 25 minsCategory Celebration Cake RecipesCalories 485 per serving
- For the poached pears, combine the alcohol, sugar, spices and lemon peel in a medium saucepan over a medium heat. Peel and destem the pears, then add them to the pan, making sure they’re covered by the liquid. Bring to a simmer and cook for 40-45 minutes until soft. Leave the pears to soak in the liquid in the fridge overnight, with a disc of baking paper touching the surface.
- Heat the oven to 180°C/160°C fan/gas 4. Remove the pears and reserve 200ml of the poaching liquid in the pan. Cut the pears in half lengthways, then scoop out and discard the cores.
- To make the caramel, put the butter and sugar into a small saucepan, gently heat until melted, then whisk to combine. Keep heating and whisking and it will come together into a caramel. Pour the caramel into the prepared tin, then arrange the pear halves in it, flat-side down.
- To make the sponge, simmer the 200ml cooking liquid over a medium-high heat for 7-8 minutes until reduced by three quarters. Take off the heat and leave to cool for 2-3 minutes, then stir in the yogurt. Set aside. Put the butter, sugar and treacle into a large saucepan and gently heat until melted. Stir until well combined, then set aside for 15 minutes to cool slightly. When cooled, beat in the eggs and the yogurt mixture. Mix the flour with the bicarbonate of soda, then stir it into the batter until just combined. Don’t stir it any more than necessary or the cake might become heavy.
UPSIDE DOWN PEAR CAKE - KIM'S CRAVINGS
From kimscravings.com
5/5 (17)Total Time 55 minsCategory DessertCalories 435 per serving
- Place butter in a 9″ round cake pan and heat in oven until butter is melted. Once melted, sprinkle brown sugar evenly over butter.
- Cut peeled pears in half lengthwise and remove cores. Cut pears again lengthwise in 1/4″ thick slices and place in a large bowl.
- Sprinkle pears with cinnamon and gently toss to coat. Arrange pear slices over the butter mixture in pan, slightly overlapping.
EASY UPSIDE DOWN PEAR CAKE RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
STICKY TOFFEE PEAR UPSIDE DOWN CAKE - DEAR BUTTER
From dearbutter.com
STICKY TOFFEE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
PEAR UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
UPSIDE-DOWN PEAR CAKE WITH BROWN BUTTER - COOKING FOR KEEPS
From cookingforkeeps.com
PEAR RECIPES, AUTUMN BAKING, POACHED PEARS, PEAR CAKE, PEAR …
From smh.com.au
UPSIDE DOWN PEAR CAKE | CHELSEA SUGAR
From chelsea.co.nz
PEAR UPSIDE-DOWN CAKE - SOUTHERN LIVING
From southernliving.com
UPSIDE DOWN PEAR COFFEE CAKE - CREATIVE CULINARY
From creative-culinary.com
SKILLET PEAR UPSIDE-DOWN CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY PEAR UPSIDE DOWN CAKE - WWW.WILTON.COM
From wilton.com
CARAMEL PEACH UPSIDE DOWN CAKE | PEACH UPSIDE DOWN CAKE
From eatthelove.com
TOFFEE APPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
PEAR UPSIDE DOWN CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
12 UPSIDE-DOWN DESSERTS YOUR FAMILY WILL FLIP FOR - MSN
From msn.com
VEGAN TOFFEE APPLE UPSIDE-DOWN CAKE | FRUIT RECIPES | JAMIE …
From jamieoliver.com
UPSIDE DOWN PEAR CAKE [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
MARY BERRY STICKY TOFFEE PEAR PUDDING RECIPE | BBC2 SIMPLE …
From thehappyfoodie.co.uk
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #low-protein #desserts #fruit #australian #dinner-party #kid-friendly #puddings-and-mousses #dietary #new-zealand #low-in-something #pears #4-hours-or-less
You'll also love