PEAR PLUM CAKE RECIPES

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PEAR UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT



Pear Upside-Down Cake Recipe: How to Make It image

Using a packaged cake mix speeds up the preparation time of this tasty pear and pecan upside-down cake. This moist cake is pretty to look at and luscious, too. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 9 servings.

Number Of Ingredients 7

3 tablespoons butter, melted
2 medium pears, peeled and sliced
3 tablespoons brown sugar
1/2 cup chopped pecans
1 package (9 ounces) yellow cake mix
1/2 cup 2% milk
1 large egg, room temperature

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.

Nutrition Facts : Calories 236 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 36g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

GINGER CAKE RECIPES - BBC GOOD FOOD



Ginger cake recipes - BBC Good Food image

Try one of our top ginger cakes for Christmas, Easter, or any time you fancy. Our selection includes scrumptious loaf cakes, gingerbread, drizzle cakes and puddings.

Provided by Good Food team

Number Of Ingredients 1

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A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
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TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
  • This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.
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