Sandras Caramel Pear Upside Down Cake Recipes

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.

CARAMEL PECAN SUNDAES

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

SAFFRON-SCENTED PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square or round cake pan with cooking spray. Line bottom with parchment paper, and set aside.
• Pulse saffron and 1/4 cup sugar in a spice grinder until well combined. Put butter and saffron sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Using a small offset spatula, spread mixture into prepared pan.
• Peel pears; halve lengthwise, and core. Using a mandoline or a very sharp knife, cut pears lengthwise into 1/4-inch-thick slices. Arrange pears decoratively in pan over saffron-butter mixture.
• Whisk together flour, remaining 3/4 cup sugar, the baking powder, ground ginger, and salt in a large bowl. Whisk buttermilk, oil, eggs, and vanilla in another bowl. Add buttermilk mixture to flour mixture in a slow, steady stream, whisking. Stir in crystallized ginger.
• Spread batter over pears. Bake until set and a cake tester inserted into center comes out clean, 40 to 45 minutes. Let cool 5 minutes. Place a serving platter upside down over pan; flip to unmold cake. Peel off parchment.

SANDERS CARAMEL CAKE!

Steps:

• Preheat oven to 350°F with rack in middle.
• Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
• Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
• Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

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 oven to 180C (350F).
• Lightly grease a 21x14x7cm loaf tin and line base with baking paper.
• Sprinkle the brown sugar evenly over the base.
• Drain the pears and reserve the syrup. Cut the pears in half and arrange, cut side down over the base of the tin.
• Sift the flour into a large bowl and make a well in the centre.
• Melt the butter and caster sugar in a small saucepan over low heat, stirring until sugar has dissolved.
• Remove from heat and combine with reserved syrup and eggs.
• Pour into the flour and stir with a wooden spoon until combined - do not over mix.
• Spoon over the pears and smooth the surface.
• Bake for 50 minutes, or until a skewer comes out clean.
• Leave in the tin for 15 min before turning on a wire rack to cool.

UPSIDE-DOWN PEAR CARDAMOM CAKE

Steps:

• Preheat oven to 375°F.
• Make caramelized pears:
• Peel pears, then halve lengthwise and core. Spread sugar on a plate, then press cut sides of pear halves into sugar to coat, reserving remaining sugar.
• Melt butter in a well-seasoned 10-inch cast-iron skillet over moderate heat until foam subsides. Reduce heat to low and arrange pears, cut sides down, decoratively in skillet. Sprinkle reserved sugar all around pears. Cook pears over moderately low heat until sugar begins to caramelize, about 15 minutes, and remove skillet from heat.
• Make cake batter:
• Whisk together flour, baking powder, cardamom, and salt. Beat together butter and sugar in a bowl with an electric mixer until light and fluffy. Add vanilla and egg and beat well. Add flour mixture and milk alternately in 3 batches, mixing at low speed after each addition until just combined.
• Spoon batter over pears in skillet, gently spreading evenly and being careful not to disturb pears (batter will not cover tops of all pears). Bake in middle of oven until golden brown and a tester comes out clean, 20 to 25 minutes.
• Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge and invert a plate over skillet. Invert cake onto plate (wearing oven mitts), keeping plate and skillet firmly pressed together. Replace any fruit stuck to bottom of skillet if necessary.
• Serve cake warm or at room temperature.

CARAMEL PEAR BUNDT CAKE

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined.
• In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
• Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
• Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
• Butter glaze:.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• Caramel sauce:.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.