PEAR IT DOWN RECIPES

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PEAR UPSIDE-DOWN CAKE | SOUTHERN LIVING



Pear Upside-Down Cake | Southern Living image

This pretty dessert is like a comforting hug.

Provided by John Somerall

Total Time 1 hours 10 minutes

Number Of Ingredients 14

Cooking spray
½ cup (4 ounces), plus 3 tablespoons unsalted butter, softened and divided
¾ cup maple syrup
¼ cup packed light brown sugar
3 ripe medium-sized Bosc pears (about 4 ½ to 5 ounces each), unpeeled and sliced crosswise into ?-inch-thick slices (large slices cored with a ½- to 1- inch ring cutter)
1?½ cups (about 6 ? ounces) all-purpose flour
1?½ teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

Steps:

  • Preheat oven to 350°F. Lightly grease a 9-by-2-inch round cake pan with cooking spray, and line bottom of pan with parchment paper. Lightly grease parchment paper, and set aside. Melt 3 tablespoons of the butter in a small saucepan over medium. Add maple syrup and brown sugar, and cook, whisking frequently, until sugar dissolves and mixture begins to boil, 2 to 3 minutes. Continue cooking, whisking occasionally, until a thermometer inserted into caramel registers 240°F, 5 to 7 minutes. Pour caramel into prepared pan, gently tilting pan to spread caramel into an even layer; cool slightly, about 5 minutes.
  • Working with pear slices smallest in diameter to largest in diameter, arrange pear slices in a spiral pattern on top of caramel, working from center toward edges of cake pan, and allowing pear slices to overlap slightly; set aside.
  • Whisk together flour, baking powder, cardamom, cinnamon, and salt in a medium bowl. Beat granulated sugar and remaining ½ cup butter in a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add eggs and vanilla, and continue beating until combined, about 1 minute. With mixer on low speed, add flour mixture alternately with milk in 3 batches, beginning and ending with flour mixture, beating just until batter is smooth. Spoon batter on top of pear slices, gently smoothing surface with a rubber spatula. Place cake on a rimmed baking sheet.
  • Bake cake in preheated oven until top is golden brown, edges begin to pull away from sides of cake pan, and a toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a wire rack 5 minutes. Carefully run a small offset spatula or paring knife around edge of cake to release from sides of pan. Place a large plate or cake stand upside down on top of cake pan, and quickly invert. Remove cake from pan; carefully peel away parchment paper, and discard. Slice cake and serve warm, or allow cake to cool completely at room temperature, about 1 hour, before slicing and serving.

SPICED PEAR UPSIDE-DOWN CAKE | RECIPES | WW USA



Spiced Pear Upside-Down Cake | Recipes | WW USA image

You’ll be proud to serve this beautiful cake to guests. Instead of layering pear wedges or slices into a pan, we use pear halves for a bolder visual effect. In place of the usual butter-and sugar-heavy syrup in the bottom of the pan, we use reduced apple cider mixed with a little monk fruit sweetener and just one tablespoon of butter; you still get the same gooey effect, just with far less fat and fewer calories.

Provided by WEIGHTWATCHERS.COM

Categories     Dessert

Total Time 75 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 9 servings

Number Of Ingredients 15

4 spray(s) Cooking spray
0.75 cup(s) Apple cider
0.75 cup(s) Monk fruit sweetener with erythritol divided
1 Tbsp Unsalted butter
0.375 tsp Ground cardamom divided
3 medium Pear(s) Bosc, peeled and cut in half vertically
1.25 cup(s) Whole wheat pastry flour
1 tsp Baking powder
1 tsp Ground cinnamon
0.5 tsp Baking soda
0.25 tsp Table salt
0.5 cup(s) Unsweetened applesauce
0.333 cup(s) Low-fat buttermilk
2 Tbsp Canola oil
2 large egg(s) Egg(s) lightly beaten

Steps:

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper; coat the parchment paper with cooking spray.
  • In a small saucepan over medium-high heat, bring the cider, ¼ cup monk fruit sweetener, and butter to a boil; cook until slightly syrupy and reduced to about ? cup, 6 to 7 minutes. Remove the pan from the heat; stir in ? tsp cardamom. Pour the mixture into the prepared pan. Remove any visible seeds from the pear halves with a sharp knife. Arrange the pear halves, cut side down, in the pan.
  • In a medium bowl, whisk together the remaining ½ cup monk fruit sweetener and ¼ tsp cardamom, flour, baking powder, cinnamon, baking soda, and salt. In another medium bowl, whisk together the applesauce, buttermilk, oil, and eggs. Add the applesauce mixture to the flour mixture; stir until well combined. Pour the batter evenly over the pears in the pan.
  • Bake the cake at 350°F until a wooden skewer inserted in the center comes out clean, 42 to 45 minutes. Cool the cake in the pan for 5 minutes. Carefully invert the cake onto a wire rack. Cut into 9 equal pieces. Serve warm or at room temperature.
  • Serving size: 1 piece

Nutrition Facts : Calories 79 kcal

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