Sunday, October 27, 2013

Pear Upside-Down Cake

from my peeps

Yield: two 6-inch cakes or one 9-inch cake
Pear Base
4 tbsp. (1/2 stick) salted butter, melted
1/2 c. brown sugar, lightly packed
dash of sea salt
1 large or 2 small pears, cored, thinly sliced
Dry Ingredients
heaping 1/4 c. almonds
1/4 c. powdered sugar
1 c. unbleached all-purpose flour
3/4 tsp. baking powder
1/4 tsp. sea salt
Wet Ingredients
1/2 c. sour cream
1/4 c. heavy cream
1/2 tsp. pure vanilla extract
Creaming Ingredients
1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. brown sugar, packed
1/2 c. sugar
2 large eggs
Preheat the oven to 350°. Line bottom of pan(s) with parchment paper. Set aside.
Pear Base. Mix together butter, brown sugar, and salt. Spread evenly on bottom of pan(s). Place pear slices in a circular pattern. Set aside.
Dry Ingredients. In a food processor, blend almonds and powdered sugar together until fine. In a medium bowl, whisk together dry ingredients. Set aside.
Wet Ingredients. In a small bowl, stir together wet ingredients. Set aside.
Creaming Ingredients. whisk together eggs and sugars lightly then add the butter whisking slowly.
Alternately add the wet and dry ingredients into the creaming mixture.  
Add or evenly divide batter into pans. Bake for about 40 minutes or until cake tester comes out clean. Allow to cool for at least 20 minutes before removing from pan to allow the pears to set. Invert and place on cooling rack. Serve or store in an airtight container for up to 3 days.
 Recipe adapted from United Cakes of America.

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