Apple Pear Upside Down Cake Recipes

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

APPLE-PEAR UPSIDE DOWN CAKE

Steps:

• Grease bottom and sides of 9-inch square cake pan. Add butter and melt in a 350F oven.
• Stir in brown sugar and spread evenly in pan; sprinkle with pecans.
• Peel, core and thinly slice apples and pear, slicing pear horizontally; toss together and arrange evenly over sugar mixture.
• CAKE: In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
• Add butter, egg, buttermilk and vanilla.
• With electric mixer, beat on low speed until moistened; beat at medium speed for 1 minute, scraping sides of bowl.
• Spoon over fruit and spread evenly. Bake in a 350F oven for about 45 minutes or until a cake tester comes out clean. Let cool on rack for 20 mnutes.
• Run knife around edge of cake; carefully invert onto a plate, replacing any bits that may stick to pan. Serve warm.

PEAR UPSIDE DOWN CAKE

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.

MAPLE PEAR UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
• With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
• Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
• Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

PEAR UPSIDE-DOWN CAKE

Steps:

• Butter a 9-inch cake pan with 1 tablespoon butter; set aside. Toss pears with lemon juice; set aside.
• In a large saute pan over medium-high heat, melt 2 tablespoons butter and sprinkle with 2 tablespoons granulated sugar. Add pears, cut side down, in a single layer. Cook until browned, 2 to 3 minutes. Turn and brown the other side. Transfer to a plate.
• To the same saute pan, add the Poire William, and sprinkle with the rest of the granulated sugar. Cook until reduced to a syrup, about 1 minute. Pour into cake pan, coating the bottom. Place pears in pan, cut side down, arranging in a single layer (there may be a few leftover slices).
• In a medium mixing bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
• Preheat oven to 350 degrees. In the bowl of an electric mixer, beat the remaining 8 tablespoons butter until fluffy. Add brown sugar, and beat on medium-high speed for 3 minutes. Add eggs, and continue beating to combine. Add molasses and fresh ginger. Gradually add flour mixture. In a small bowl, combine the baking soda and boiling water, beating with a fork. Add to the batter, and mix well.
• Pour batter into cake pan over the pears. Bake for 25 minutes. Lower heat to 325 degrees, and bake an additional 15 minutes, until cake springs back when touched in the center. Remove from oven. Cool for 1 hour, then invert onto serving plate. Serve with rum-raisin ice cream or rum-spiked whipped cream.

SPICED PEAR UPSIDE-DOWN CAKE

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.

PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.

PEAR UPSIDE-DOWN CAKE

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.

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.