Pear-Almond Upside-Down Cake Recipe

Name: Pear-Almond Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup blanched almonds; 1 tablespoon powdered sugar; 2 tablespoons light-colored corn syrup; 1 tablespoon butter; 1/2 cup packed brown sugar; 3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges; 1/3 cup dried tart cherries; 2/3 cup granulated sugar; 1/3 cup butter, softened; 2 large eggs; 1 cup all-purpose flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup low-fat buttermilk; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract

Servings: persons

1/4 cup blanched almonds
1 tablespoon powdered sugar
2 tablespoons light-colored corn syrup
1 tablespoon butter
1/2 cup packed brown sugar
3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges
1/3 cup dried tart cherries
2/3 cup granulated sugar
1/3 cup butter, softened
2 large eggs
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1
Preheat oven to 350u00b0.
2
Combine the almonds and powdered sugar in a food processor; pulse 8 times or until finely chopped.
3
Heat corn syrup and 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat until butter melts. Stir in brown sugar, and cook 1 minute or until bubbly. Remove from heat. Arrange pear slices spokelike in pan, working from center of pan to edge; sprinkle with cherries. Cook over medium heat 15 minutes or until syrupy, gently shaking pan occasionally (do not stir).
4
While pears cook, place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at medium speed 4 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine almond mixture, flour, baking powder, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture; stir with a rubber spatula just until blended. Stir in extracts. Gently spoon batter over pears, spreading evenly. Bake at 350u00b0 for 30 minutes or until golden brown. Run a sharp knife around edge of pan to loosen cake. Place a plate upside down on top of pan; carefully invert cake onto the plate.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup blanched almonds, 1 tablespoon powdered sugar, 2 tablespoons light-colored corn syrup, 1 tablespoon butter, and more.

Yes, Pear-Almond Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear-Almond Upside-Down Cake

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