Best 6 Pear And Walnut Upside Down Cake Wlemon Custard Sauce Recipes

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Indulge in a culinary symphony with our Pear and Walnut Upside-Down Cake, a delightful dessert that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable cake features a base of sweet and juicy pears topped with crunchy walnuts, all caramelized to perfection and baked in a moist and fluffy cake batter. Served alongside a luscious lemon custard sauce, this dessert is an explosion of flavors that will leave you craving more.

The recipe collection offers two variations of the cake: a classic version made with all-purpose flour and a gluten-free alternative using almond flour. Both versions deliver a delightful treat that caters to different dietary preferences. Additionally, the lemon custard sauce recipe provides a step-by-step guide to create a smooth and creamy custard that perfectly complements the cake's caramelized pears and walnuts.

This dessert is not only a feast for the palate but also a visual masterpiece. The caramelized pears arranged in a circular pattern on the cake's surface create a stunning presentation that will impress your guests at any gathering. So, prepare to embark on a culinary journey with our Pear and Walnut Upside-Down Cake and Lemon Custard Sauce, a dessert that promises to leave a lasting impression on your taste buds.

Here are our top 6 tried and tested recipes!

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE



Warm Pear and Walnut Cake with Lemon Custard Sauce image

Categories     Cake     Dessert     Bake     Lemon     Pear     Walnut     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 22

For sauce
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
For topping
3/4 cup sugar
3 tablespoons water
2 large Anjou pears, peeled, cored, cut into thin wedges
For cake
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat or nonfat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Steps:

  • Make sauce:
  • Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Make topping:
  • Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
  • Make cake:
  • Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
  • Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

UPSIDE-DOWN PEAR WALNUT CAKE



Upside-Down Pear Walnut Cake image

This is so good.... a moist cake with sliced pears, skillet-baked in a brown sugar sauce, inverted onto a platter for serving, this is a winner.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 8 wedges

Number Of Ingredients 16

1 cup flour
1/4 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
2 eggs or 2 egg whites, from extra-large eggs
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup molasses
2 tablespoons butter or 2 tablespoons margarine
1/3 cup packed brown sugar
1/4 cup chopped walnuts
2 pears, peeled cored and thinly sliced lengthwise

Steps:

  • Set oven to 375 degrees.
  • Prepare a 9-inch cast-iron skillet.
  • In a bowl, combine together the flour and the next 7 ingredients (flour through cloves).
  • In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth.
  • In a cast-iron skillet, melt 2 tbsp butter.
  • Stir in 1/3 cup brown sugar; cook over medium heat 1 minute.
  • Remove from heat; sprinkle with walnuts.
  • Place the pear slices in the bottom of the skillet.
  • Pour the batter over the pears; bake for 30 minutes, or until the cake tests done.
  • Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate.
  • Serve warm, or at room temperature.

Nutrition Facts : Calories 298.7, Fat 12.6, SaturatedFat 6.2, Cholesterol 76.4, Sodium 302.9, Carbohydrate 43.7, Fiber 2.2, Sugar 26.3, Protein 4.5

PEAR AND WALNUT UPSIDE-DOWN CAKE WITH WHIPPED CRèME FRAîCHE



Pear and Walnut Upside-Down Cake with Whipped Crème Fraîche image

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Cake     Dessert     Bake     Kid-Friendly     Pear     Walnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield One 9-inch cake

Number Of Ingredients 18

For the cake:
1 cup unsalted butter (2 sticks), room temperature
3/4 cup lightly packed brown sugar
1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears)
1 cup walnuts, toasted and chopped
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup milk, room temperature
For the whipped crème fraîche:
4 tablespoons crème fraîche
1 cup heavy cream
1 teaspoon granulated sugar
Special equipment:
One 9-inch round metal cake pan (at least 2 inches tall)

Steps:

  • For the cake:
  • Preheat the oven to 350°F.
  • Cut a half-stick of butter into slices and place it and the brown sugar in the cake pan. Set the pan over a medium-high burner. Stir as the butter and sugar melt together and continue until the mixture gets pale and bubbly, swirly when stirred, and toasty brown, about 2 minutes. Set aside to cool. (Note: If you'd rather not make the caramel in the cake pan, you can use a large skillet instead and simply pour the caramel into the cake pan when done.)
  • Arrange the pear wedges in the cake pan in an even patter. Sprinkle the walnuts evenly over the pears.
  • In a medium bowl, sift together the flour, baking powder, and salt and set aside.
  • Place the remaining 1 1/2 sticks of butter in the bowl of a stand mixer or large bowl. Beat the heck out of the butter using the paddle attachment of a stand mixer or a hand mixer until it gets lighter in both color and consistency. Add the sugar and beat until well blended and fluffy.
  • Separate the egg yolks from the whites and set the whites aside in a medium bowl. Stir the yolks into the butter mixture until completely blended (no need to beat, and then stir the vanilla. Add half the dry ingredients and stir until mixed in. Stir in the milk until completely smooth, then the rest of the dry ingredients just until fully incorporated; set aside.
  • Using a stand mixer or hand mixer, beat the egg whites until very fluffy. The whites should look shiny with soft peaks-stop whisking before they get dry looking. Gently but thoroughly fold the whipped whites into the batter-all the air that you just whipped in will go out of the whites if you over-mix at this point. Pour the batter over the fruit and gently smooth the top.
  • Put the cake in the oven and start checking for doneness in 35 minutes: peek in, give the pan a tiny nudge, and look for jigglyness in the center. If it wobbles and looks soft and crinkled on top, gently close the door and set the timer for 5 more minutes. If it's looking set, slide the rack out and touch the top of the cake with your fingers, testing for bounce-back. If your touch leaves a dent that stays, return the cake to the oven. If it does spring back, the final test is sticking a toothpick into center of the cake. When it comes out moist, but crumb-free, it's done!
  • Let the cake cool in the pan for 30 minutes. Run a knife around the edge, invert a plate on top of the pan, and carefully but quickly flip it over. Tap the bottom of the pan if the cake doesn't fall onto the plate on its own. Lift the pan away and replace any pear slices that may have stuck there.
  • When ready to serve, combine all the ingredients for the whipped crème fraîche in a large bowl; whip until thick and fluffy, but still soft.
  • Slice the cake and serve each wedge with a dollop of whipped crème fraîche.

PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE



PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE image

Categories     Cake     Dessert     Bake

Yield 8 to 10 Servings

Number Of Ingredients 21

SAUCE:
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 Tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 tsp vanilla extract
TOPPING:
Look up any pineapple upside down recipe plus
2 large Anjou pears, peeled, cored, cut into thin wedges
CAKE:
1 1/2 cups flour
1/2 Tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup plus 1 tablespoon butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Steps:

  • SAUCE: Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl, discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. Butter 9-inch-diameter cake pan with 2" high sides. Cover bottom with topping. Overlap pears atop caramel. CAKE: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel: beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts. Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce. Topping:Preheat oven for 350 degrees.

CLASSIC PEAR UPSIDE-DOWN CAKE



Classic Pear Upside-Down Cake image

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

2 cups powdered sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 cup butter
3/4 cup firmly packed brown sugar
2 firm ripe pears, peeled, thinly sliced
Whipped cream, if desired

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

PEAR-WALNUT UPSIDE-DOWN CAKE



Pear-Walnut Upside-Down Cake image

Yellow cake mix makes this pear version of upside-down cake extra easy and extra delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 10

Number Of Ingredients 9

3 large ripe pears, peeled, sliced
1 teaspoon lemon juice
1 teaspoon vanilla
2/3 cup butter
1 1/2 cups packed brown sugar
1/2 cup chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 box Betty Crocker™ Super-Moist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box

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.

Nutrition Facts : Calories 570, Carbohydrate 80 g, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 480 mg

Tips:

  • Choose ripe, firm pears. This will ensure that they hold their shape when baked.
  • Use unsalted butter. This will help to control the sweetness of the cake.
  • Do not overmix the batter. Overmixing can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Serve the cake warm with lemon custard sauce. This will help to enhance the flavors of the cake.

Conclusion:

This pear and walnut upside-down cake with lemon custard sauce is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and flavorful, with a caramelized pear topping that is perfectly complemented by the creamy lemon custard sauce. Whether you are serving it to guests or enjoying it yourself, this cake is sure to be a hit.

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