Friday, February 3, 2012

Maple-Pear Upside Down Cake recipe please?

Pear-Maple Upside-Down Cake



Maple syrup puts an additional spin on this upside-down fruit cake.

Ingredients

11 tablespoons (1 stick plus 3 tablespoons) butter, softened

3/4 cup maple syrup (grade AA, if available)

1/4 cup firmly packed light brown sugar

4 pears, peeled, cored, and thinly sliced

2 large egg yolks

1 large egg

1/2 cup sour cream

1 teaspoon vanilla extract

2 cups plus 2 tablespoons unsifted cake flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Directions



1. Heat oven to 350 degrees F. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat. Stir in 1/4 cup maple syrup and the brown sugar. Stir until the sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and arrange pear slices in skillet in a circle, overlapping the slices with wider ends facing out. Set the skillet aside.



2. In a small bowl, whisk together egg yolks, egg, and 1/4 cup sour cream, the remaining 1/2 cup maple syrup, and the vanilla. Set egg mixture aside.



3. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. With mixer on medium speed, blend in remaining 8 tablespoons butter and remaining 1/4 cup sour cream. Working in three additions, mix in egg mixture, scraping down sides of bowl after each. Pour batter over pears in skillet.



4. Bake until a cake tester inserted in center of the cake comes out clean ? 50 to 60 minutes. Let cool 5 minutes and invert onto cake plate; serve.



Nutritional Information (per serving)

Calories 402

Total Fat 21.0 g

Cholesterol 127.0 mg

Sodium 293 mg

Fiber 3.00 g

Protein 5.0 g
Maple-Pear Upside Down Cake recipe please?
Buy a yellow cake mix and mix it up. On the bottom of a 13"x9" pan, put some thin pats of butter, some pear halves, and then douse it in maple syrup. VERY CAREFULLY pour the cake mix on and bake according to directions ... it may not be the 'real recipe' but I know it would taste really DELICIOUS and it's 'easy as making an upside down cake!'
Reply:yummmm



Maple-Pear Upside-Down Cake

Maple syrup, cooked down to a glaze with fresh pears, becomes the topping for this twist on an American dessert classic.



Ingredients

1/3 cup maple syrup

3 peeled Bartlett or Anjou pears, each cored and cut into 8 wedges

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon salt

2/3 cup sugar

1/3 cup butter, softened

1 teaspoon vanilla extract

2 large eggs

1/2 cup low-fat buttermilk





Preparation

Preheat oven to 350°.

Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes. Remove from heat; arrange pears in pan in a spokelike fashion. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.



Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.



Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Run a knife around outside edge. Cool in pan 5 minutes. Place a plate upside down on top of cake; invert onto plate. Serve warm.



Yield

8 servings (serving size: 1 wedge)



Nutritional Information

CALORIES 288(30% from fat); FAT 9.6g (sat 5.3g,mono 2.8g,poly 0.6g); PROTEIN 4.1g; CHOLESTEROL 76mg; CALCIUM 71mg; SODIUM 262mg; FIBER 1.9g; IRON 1.3mg; CARBOHYDRATE 47.9g
Reply:Maple Pear Upside Down Cake



Topping:

1/3 cup maple syrup

1/4 cup packed brown sugar

1/4 cup chopped, toasted pecans

3 bosc or bartlett pears, peeled, quartered, cored, cut into 1/4-inch

slices

Cake:

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tbsp vanilla

1 1/2 cups all-purpose flour

1 tsp cardamom or cinnamon

1 tsp baking powder

1/2 tsp baking soda

Pinch salt

1/2 cup sour cream



Use a pure, dark amber coloured maple syrup for best results. Serve with

whipped cream.



Preheat oven to 350F. Grease 9-inch cake pan.



For topping, in small saucepan over medium-high heat, heat maple syrup and

sugar until mixture begins to bubble. Boil gently 1 minute, stirring

constantly. Pour into prepared pan. Sprinkle with pecans.



Arrange pears over maple mixture in concentric circles overlapping each

other slightly. Set aside.



For cake, in large bowl using electric mixer on medium speed, beat together

butter and sugar until fluffy, 3 to 5 minutes. Add eggs, one at a time,

beating after each addition. Beat in vanilla.



In another bowl, combine flour, cardamom or cinnamon, baking powder, baking

soda and salt. Mix dry ingredients and sour cream into egg mixture

alternately, third of flour mixture and half of sour cream at a time.



Scrape batter into pan over pears. Smooth batter carefully without moving

pears.



Bake about 45 minutes or until tester inserted in centre comes out clean.

Let cool in pan on rack 20 minutes. Invert cake pan on to serving plate;

remove cake pan. Scrape any maple glaze from pan on to cake.



Makes 8 to 10 servings.

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