Sandras Caramel Pear Upside Down Cake Recipes

PEAR UPSIDE-DOWN CAKE

Steps:

• Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
• Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
• Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
• In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
• Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

SANDRA'S CARAMEL PEAR UPSIDE DOWN CAKE

Steps:

• Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans.
• Arrange fresh or canned pears pieces on top. (Peel and core, if fresh).
• Preheat oven to 350°F.
• Beat butter with eggs and wet ingredients in a large measuring cup or small bowl.
• In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well.
• Pour into pans over the pear mixture.
• Bake for about 30-40 minutes.
• Loosen and invert over a serving plate; dust with confectioners sugar, if desired.

PEAR UPSIDE DOWN CAKE

Steps:

• Preheat oven to 180C (350F).
• Lightly grease a 21x14x7cm loaf tin and line base with baking paper.
• Sprinkle the brown sugar evenly over the base.
• Drain the pears and reserve the syrup. Cut the pears in half and arrange, cut side down over the base of the tin.
• Sift the flour into a large bowl and make a well in the centre.
• Melt the butter and caster sugar in a small saucepan over low heat, stirring until sugar has dissolved.
• Remove from heat and combine with reserved syrup and eggs.
• Pour into the flour and stir with a wooden spoon until combined - do not over mix.
• Spoon over the pears and smooth the surface.
• Bake for 50 minutes, or until a skewer comes out clean.
• Leave in the tin for 15 min before turning on a wire rack to cool.