Best 4 Pear And Walnut Upside Down Cake With Whipped Crème Fraîche Recipes

PEAR & WALNUT UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F.
• Pour melted butter into 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices over brown sugar in single overlapping layer. Sprinkle with walnuts. Set aside.
• Whisk together flour, baking powder, cinnamon and salt. Set aside.
• Combine 1/2 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Beat in eggs. Reduce mixer speed to low; add dry ingredients, milk and vanilla. Beat just until combined. Gently spread batter over pears.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around inside of pan to loosen sides of cake. Invert cake onto serving platter. Remove pie pan. Serve warm or at room temperature.

PEAR-WALNUT UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In medium bowl, toss pears with lemon juice and vanilla.
• In 13x9-inch pan, melt 2/3 cup butter in oven. Sprinkle brown sugar, walnuts and cinnamon over melted butter. Arrange pears in pan.
• Make cake mix as directed on box, using water, butter and eggs. Pour batter over pears.
• Bake 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cake; remove pan. Cool 30 minutes. Serve warm or cool.

CLASSIC PEAR UPSIDE-DOWN CAKE

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.

PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325°. Cut a piece of parchment paper to fit the bottom of a 10-inch ovenproof skillet; set aside. In the skillet over medium-high heat, stir the brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons butter until melted. Add the pears. Sauté them until fork-tender and start to brown, 5 to 7 minutes. Pour the pears and the juices into a large bowl and allow to cool slightly. Clean the skillet. In a small bowl, combine the flour, baking powder, salt, remaining 1 teaspoon cinnamon and ginger. In a large bowl, with a mixer set on high speed, beat the remaining 12 tablespoons butter and the granulated sugar until fluffy. Reduce the speed to low; beat in the eggs and vanilla until well blended. Add the flour mixture alternately with the milk, beginning and ending with the flour. Beat just until blended. Coat the skillet with vegetable spray or butter. Place the parchment paper in the skillet and arrange the pears in overlapping circles. Pour the remaining pear juice mixture over the pears and scatter the cranberries. Carefully spoon the batter over the fruit. Using a rubber spatula, spread the mixture evenly. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Remove the cake from the oven and allow to cool for 10 minutes. Run a thin knife around the edges to loosen from the sides of the skillet. Invert the cake onto a serving plate. Remove the parchment paper. Serve the cake by itself or with ice cream, whipped cream, or crème fraîche. Recommended variations: Apples and cinnamon: Substitute 3 peeled apples for the pears. When sautéing the apples in the skillet, add 1 additional tsp. of cinnamon. Pumpkin and maple syrup: Peel and seed a small pumpkin and cut into 1/4-inch-thick slices 3 to 4 inches long. Substitute maple syrup for the brown sugar and sauté the pumpkin meat and 1/4 of the seeds 6 to 8 minutes, until fork-tender.