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.

Pumpkin Pie Cupcakes

from my peeps

Makes 12 cupcakes
1 15 oz can pumpkin puree 
1/2 cup sugar 
1/4 cup brown sugar 
2 large eggs 
1 tsp vanilla extract 
3/4 cup evaporated milk 
2/3 cup all purpose flour 
2 tsp pumpkin pie spice 
1/4 tsp salt 
1/4 tsp baking powder 
1/4 tsp baking soda 

Preheat oven to 350 degrees.
Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 
Mix the pumpkin puree, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 

Original credit to this recipe is unknown _thank you whoever you are...