Spicedpearupsidedowncake Food

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SPICED PEAR UPSIDE-DOWN CAKE



Spiced Pear Upside-Down Cake image

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

1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 large egg
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Ice cream, optional

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



Spiced Pear Upside-Down Cake image

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

2 tablespoons unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3 tablespoons fresh orange juice
1/4 cup pomegranate molasses, plus more for serving
1 3/4 cups sugar, divided
4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
1 cup unsalted, roasted walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
4 large eggs
1 teaspoon finely grated orange zest
1 cup olive oil

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.

UPSIDE-DOWN PEAR SPICE CAKE



Upside-Down Pear Spice Cake image

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

1/4 cup butter, cubed
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 medium ripe pears, peeled and thinly sliced
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs, separated
3/4 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons baking cocoa
3/4 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup buttermilk

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 UPSIDE DOWN CAKE



Pear Upside Down Cake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 17

1/2 cup blanched whole almonds
4 tablespoons unsalted butter, melted, plus 9 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 tablespoons light corn syrup
3 pears, peeled, cored and halved
1 1/2 cups pastry flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 large egg yolks
1 teaspoon vanilla extract

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.

CARIBBEAN PINEAPPLE UPSIDE-DOWN CAKE



Caribbean Pineapple Upside-Down Cake image

We reimagined this classic cake with a kick. The chiles (which get candied) are reminiscent of the maraschino cherries that would typically top a traditional version of this sweet.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, plus more for the pan
2/3 cup sugar
One 20-ounce can pineapple rings
2 tablespoons fresh red Thai chiles, chopped
1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon crushed red pepper flakes
1/2 cup coconut milk
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs

Steps:

  • For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). Lay the pineapple rings in the pan and fill each hole evenly with the chiles. Set aside.
  • For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside. Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated.
  • Pour the batter over the pineapple in the cake pan and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up. Let cool completely. Cut into wedges, and serve.

PEAR UPSIDE-DOWN CAKE



Pear Upside-Down Cake image

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

4 tablespoons unsalted butter
1/2 cup packed light-brown sugar
3 ripe pears, such as Bartlett or Anjou, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

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.

SPICED PINEAPPLE UPSIDE DOWN CAKE



Spiced Pineapple Upside Down Cake image

Make and share this Spiced Pineapple Upside Down Cake recipe from Food.com.

Provided by Joy1996

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/3 cups butter or 1 1/3 cups margarine, softened and divided
1 cup packed brown sugar
1 (20 ounce) can pineapple slices, drained
10 -12 maraschino cherries
1/2 cup chopped pecans
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk

Steps:

  • Preheat oven to 350°F.
  • In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
  • Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
  • Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
  • Sprinkle with pecans and set aside.
  • In a large mixing bowl, cream sugar and remaining butter.
  • Beat in eggs and vanilla.
  • Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
  • Carefully pour over the pineapple.
  • Bake at 350°F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or until a wooden toothpick inserted near the center comes out clean.
  • IMMEDIATELY invert onto serving platter.

Nutrition Facts : Calories 506, Fat 25, SaturatedFat 13.7, Cholesterol 90.3, Sodium 396.5, Carbohydrate 68.5, Fiber 1.9, Sugar 50, Protein 4.8

PECAN PIE UPSIDE-DOWN CAKE



Pecan Pie Upside-Down Cake image

We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1/2 cup powdered sugar
2 to 3 teaspoons milk

Steps:

  • Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
  • In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
  • Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
  • In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g

PEAR UPSIDE-DOWN CAKE



Pear Upside-Down Cake image

Provided by Karen DeMasco

Categories     Cake     Dessert     Bake     Thanksgiving     Low Sodium     Pear     Cornmeal     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

9 tablespoons unsalted butter, room temperature, divided, plus more
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3 tablespoons coarse yellow cornmeal or polenta
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup sugar, divided
2 medium pears (about 1 pound)
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
Whipped cream or caramel gelato (optional)
Special Equipment
An 8"-diameter round cake pan with 2"-high sides

Steps:

  • Preheat oven to 350° F. Butter pan; line bottom with a parchment-paper round. Whisk flour, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.
  • Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed.
  • Mix remaining 3/4 cup sugar, 8 tablespoons butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.
  • Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.
  • Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.

SPICED PEAR UPSIDE-DOWN CAKE



Spiced Pear Upside-Down Cake image

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

1/3 cup firmly packed brown sugar
1 pear, peeled, cored and cut into 20 slices
1-1/2 cups flour
1/8 tsp. baking soda
3/4 tsp. ground cloves, divided
1/2 cup (1 stick) butter, softened
1-1/2 cups granulated sugar
3 eggs
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping

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

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Step 1. Preheat oven to 350˚. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange …
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  • Preheat oven to 350˚. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, ¼ cup pomegranate molasses, ¼ cup sugar, and remaining 2 Tbsp. 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 1½ 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 1½ 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.


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From thespruceeats.com


UPSIDE-DOWN PEAR SPICE CAKE | IGA RECIPES
Preheat oven to 180˚C (350˚F). Grease a 23-cm (9-inch), 1.5-litre round cake tin. In a small bowl, mix melted butter and brown sugar. Spread the mixture over the bottom of the greased tin.
From iga.net


SPICED PEAR UPSIDE DOWN CAKE - DESSARTS
Combine the flour, baking powder, salt and remaining spices in a large bowl. In an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. On low speed alternate adding the dry ingredients with the milk in two batches. Beat on medium for 2 minutes.
From dessarts.com


PEAR UPSIDE DOWN SPICE CAKE - ALL INFORMATION ABOUT ...
Spiced Pear Upside Down Cake - Love Grows Wild best lovegrowswild.com. Spiced Pear Upside Down Cake 1/4 cup butter 3/4 cup packed brown sugar 2 pears, peeled 1 teaspoon pumpkin pie spice 1 package (15.25 ounces) yellow cake mix 1 cup water 1/3 cup softened butter 3 eggs Heat oven to 350 degrees. Place butter in a 9″ round cake pan and heat in oven until butter is melted.
From therecipes.info


PEAR UPSIDE-DOWN CAKE | SOUTHERN LIVING
3 ripe medium-sized Bosc pears (about 4 ½ to 5 ounces each), unpeeled and sliced crosswise into ⅛-inch-thick slices (large slices cored with a ½- to 1- inch ring cutter) 1 ½ cups (about 6 ⅜ ounces) all-purpose flour. 1 ½ teaspoons baking powder. 1 teaspoon ground cardamom. ½ teaspoon ground cinnamon. ¼ teaspoon kosher salt. ¾ cup ...
From southernliving.com


PEAR SPICE UPSIDE DOWN CAKE - NOT QUITE NIGELLA
Step 2 - Wash and peel pears. Cut in half and remove the seeds with a melon baller. Gently toss in lemon juice. Step 3 - Beat the rest of the butter with the baking powder, 1/4 cup brown sugar, 1/4 cup caster sugar, nutmeg, cinnamon, vanilla …
From notquitenigella.com


56 PEAR UPSIDE DOWN CAKE IDEAS | PEAR UPSIDE DOWN CAKE ...
Dec 12, 2021 - Explore Malak Madeleine Diab's board "Pear upside down cake" on Pinterest. See more ideas about pear upside down cake, upside down cake, desserts.
From pinterest.ca


UPSIDE-DOWN PINEAPPLE-SPICE CAKE RECIPE | MYRECIPES
Preheat oven to 350°. Advertisement. Step 2. Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, stirring constantly. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside. Step 3.
From myrecipes.com


EASY PINEAPPLE UPSIDE-DOWN CAKE - PEAR TREE KITCHEN
Instructions. Preheat an oven to 350⁰F. Spray a 9 X 13 pan with baking spray. Place butter into the cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan. Remove the pan when the butter has melted.
From peartreekitchen.com


PEAR UPSIDE DOWN CAKE - TRADITIONAL HOME BAKING
Mix until well combined. Add the vanilla and honey and fold in the remaining flour, ensuring everythin is mixed until well combined. Spoon the mixture evenly over the pear and caramel topping. Bake for 50 mins in the centre of the oven, or until baked. Testing the centre of the cake until it comes out clean.
From traditionalhomebaking.com


SPICED PEAR UPSIDE-DOWN CAKE | HEALTHY RECIPES | WW CANADA
Instructions. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper; coat the parchment paper with cooking spray. In a small saucepan over medium-high heat, bring the cider, ¼ cup monk fruit sweetener, and butter to a boil; cook until slightly syrupy and reduced to about ⅓ cup, 6 to 7 minutes.
From weightwatchers.com


THIS SPICED PEAR CAKE IS THE SWEETEST WINTER WEEKEND ...
Spiced Pear Upside-Down Cake. Ingredients for spiced pears: 3-4 organic pears 1 tsp organic cinnamon 1/2 tsp organic ground cardamom 1/4 tsp organic cloves, ground 1 Tbsp organic sugar. Method: Peel and core pears. Slice thinly using a mandolin or sharp knife. Place in a bowl. Mix spices and sugar, and massage onto pears. Set aside. Ingredients for sauce …
From hvmag.com


UPSIDE DOWN PEAR CAKE RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


HOW TO MAKE AN UPSIDE-DOWN CAKE WITH ALMOST ANY …
As soon as the fruit has stopped bubbling (about one minute), I place a cake plate over the cake and, using hot pads, pick up the rack, cake, and cake plate. Holding all three firmly, in one motion I flip over to invert the cake. I set the whole stack down on the counter and remove the rack and then carefully remove the cake pan.
From thekitchn.com


SPICED PEAR UPSIDE-DOWN CAKE | RECIPES | WW USA
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper; coat the parchment paper with cooking spray. In a small saucepan over medium-high heat, bring the cider, ¼ cup monk fruit sweetener, and butter to a boil; cook until slightly syrupy and reduced to about ⅓ cup, 6 to 7 minutes. Remove the pan from the heat; stir ...
From weightwatchers.com


SPICED PEAR UPSIDE-DOWN CAKE RECIPE
Recent recipes spiced pear upside-down cake the crantini irish | tesco real food 6 hour tri-tip marinade spinach salad with oranges chocolate chip kisses giant cowboy cookies thai-style chicken skewers shredded brussels sprouts with pecans and prosciutto ... curried cauliflower with capers | myrecipes x.o fried rice spaghetti with pistachio ...
From crecipe.com


PERFECT PINEAPPLE UPSIDE DOWN CAKE - THE RECIPE CRITIC
Prep: Preheat oven to 350 degrees and grease a 9 inch cake pan. Make the topping: Combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan. Layer pineapple and cherries: Arrange the pineapple slices along the bottom of the pan and along the rim.
From therecipecritic.com


CARAMELIZED PEAR UPSIDE-DOWN CAKE - RECIPE - FINECOOKING
Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar.
From finecooking.com


VEGAN PEAR UPSIDE DOWN CAKE - VEGAN RICHA - VEGAN FOOD ...
Instructions. Line a 8 or 9 inch cake pan with parchment at the bottom. Arrange pear slices as you like. Pour the maple syrup (or sprinkle the sugar) all over the pear slices. Preheat the oven to 350 degrees F (180C) Blend the remaining pear in a blender with 1-2 tsp of water until it is like applesauce.
From veganricha.com


PINEAPPLE UPSIDE-DOWN CAKE - RECIPES | PAMPERED CHEF ...
Sprinkle with nuts. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes.
From pamperedchef.ca


PEAR UPSIDE-DOWN SPICE CAKE RECIPE | MYRECIPES
Cake: 3 cups sliced peeled Bosc pears (about 3 pears) Cooking spray. 2 cups all-purpose flour (about 9 ounces) ½ teaspoon salt. ½ teaspoon baking powder. ½ teaspoon instant coffee granules. ½ teaspoon ground nutmeg. ¼ teaspoon ground ginger.
From myrecipes.com


SPICED PEAR BUTTER CAKE - SIMPLY DELICIOUS
Pre-heat the oven to 180°c and line a 20cm cake pan with baking paper. Cream together the butter and sugar until light and fluffy then beat in the eggs, one at a time. Sift together the flour, baking powder, spices and salt and in a separate jug, mix together the milk and vanilla. Add the flour and milk, alternating between the two, and mix ...
From simply-delicious-food.com


PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
This helps solidify or “set” the topping’s arrangement. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
From sallysbakingaddiction.com


FRESH PEAR UPSIDE DOWN CAKE RECIPE - FOOD.COM
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.
From food.com


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