Best 4 Pear Walnut Upside Down Cake Recipes

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.

PEAR AND WALNUT UPSIDE-DOWN CAKE WITH WHIPPED CRèME FRAîCHE

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

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.

PEAR WALNUT UPSIDE-DOWN CAKE

Steps:

• 1. Heat oven to 300 degress. Grease 9" round cake pan and line bottom with parchment paper.
• 2. Topping: Pour melted butter over bottom of pan and swirl to evenly coat.
• 3. Combine sugar and cornstarch and sprinkle evenly over melted butter.
• 4. Peel, halve and core pears. Cut pear halves into 4 wedges each. Arrange pears in circular pattern and around cake pan with tapered ends pointing inward. Place two small wedges in center.
• 5. Cake: Pulse walnuts, flour, baking powder and baking soda in food processor until walnuts are finely ground, 8 to 10 pulses. Transfer walnut mixture to bowl.
• 6. Process eggs and sugar until very pale yellow. With processor running, add melted butter and oil in steady stream until incorporated.
• 7. Add walnut mixture and pulse to combine.
• 8. Pour batter evenly over pears.
• 9. Bake 40 minutes, rotate pan, bake additional 30 minutes.
• 10. Let cool in pan 15 minutes. Remove from pan and cool.
• 11. Enjoy!