Amaretto Pear Upside-Down Cakes
Source: California Pear Advisory Board
Makes 6 servings
- 10 tablespoons butter, divided
- 1/2 cup packed brown sugar
- 2 tablespoons honey
- 2 large ripe Bartlett pears, peeled and cored
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup Amaretto or other almond-flavored liqueur (see
note)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Lightly sweetened whipped cream
- Toasted sliced almonds
Preheat oven to 350 degrees F. Butter six 11/4-cup custard cups,
ramekins or giant muffin tins.
Melt 4 tablespoons butter in small saucepan. Add brown sugar
and honey; cook over low heat about 2 minutes until mixture
no longer separates. Divide mixture evenly among prepared dishes.
Cut each pear into 12 wedges and place four wedges in the bottom
of each dish; set aside.
In a medium bowl, beat remaining 6 tablespoons butter until
light and fluffy. Beat in eggs, sugar and vanilla extract. Combine
milk and Amaretto in another bowl. In a separate bowl, combine
remaining dry ingredients.
Add half the dry ingredients to the butter mixture, then half
the milk and Amaretto, beating well after each addition. Repeat
until all ingredients are combined.
Pour batter into the six prepared dishes, smoothing the top.
Bake 25 to 30 minutes, until cooked through.
Remove from oven and place on a rack 10 minutes. Carefully flip
each dish onto serving plates. Serve immediately with whipped
cream and garnish with almond slices.
NOTE:
1 teaspoon almond extract may be used in place of the almond
liqueur. If using extract, increase the milk to 3/4 cup.
Per serving: 595 calories, 8.9 grams protein,
77.4 grams carbohydrates, 27.2 grams total fat, 126.7 milligrams
cholesterol, 13.8 grams saturated fat, 3.1 grams dietary fiber,
490 milligrams sodium
Apple Upside-Down Cake
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 1/2 cups sugar, brown or granulated white
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup milk
- 1/3 cup butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 3 to 4 cups sliced apples (4 to 5 apples)
Sift flour with baking powder. Beat eggs with 1 1/2 cups
of sugar until light. Stir in the flour mixture, then stir
in heavy cream. Melt 4 tablespoons of butter; stir in cinnamon
and brown sugar. Pour butter mixture into a buttered 9 x 13-inch
baking pan. Place sliced apples over butter mixture then gently
spread dough over apples. Bake at 350 degrees F for 25 minutes.
Reduce heat to 325 degrees F and bake another 20 to 25 minutes,
or until cake is done. Cool for at least 5 minutes; turn out
onto a serving dish. Serve with ice cream or whipped cream.
Remarks
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