Best Maple Pear Upside Down Cake Recipes

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MAPLE PEAR UPSIDE-DOWN CAKE



Maple Pear Upside-Down Cake image

Provided by Mark Bittman

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
  • With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
  • Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
  • Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 139 milligrams, Sugar 42 grams, TransFat 1 gram

MAPLE PEAR UPSIDE-DOWN CAKE



Maple Pear Upside-Down Cake image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

MAPLE-PEAR UPSIDE DOWN CAKE



Maple-Pear Upside Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the pan
3 firm-ripe Bosc pears (about 1 1/2 pounds), peeled and sliced into 8 wedges each
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/4 cups granulated sugar
2 tablespoons water
2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup whole milk
1/4 cup sour cream
1 teaspoon maple extract
1/2 cup maple sugar
2 large eggs, at room temperature

Steps:

  • Preheat the oven to 350˚. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.
  • Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.
  • Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.
  • Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.

PEAR & MAPLE UPSIDE-DOWN CAKE



Pear & Maple Upside-Down Cake image

Sweet, Light and Lovely

Provided by superspatula

Time 45m

Yield Serves 6

Number Of Ingredients 8

25g butter
100g low fat spread
4tbsp maple syrup
2 medium pears
100g light brown soft sugar
2 medium eggs
100g self-raising flour
2tsp mixed spice

Steps:

  • Preheat the oven to 180C/160C fan/gas mark 6
  • Squidge the butter into the bottom of an 18cm-20cm round cake tin and add the maple syrup
  • Core and thinly slice the pears and arrange them in the bottom of the cake tin
  • Lightly cream the low fat spread and sugar until light and smooth and add the eggs one at a time, mixing after each adddition.
  • Add the flour and mixed spice until the mixture is smooth.
  • Spoon evenly into the tin and bake in the oven for 30-35mins until the sponge springs back when lightly pressed
  • Leave to cool in the tin for at least 15 minutes. After cooling, run a spatula round the edge of the tin and turn the cake out onto a plate.
  • Slice into 6 portions and serve with cream or ice cream.

MAPLE-PEAR UPSIDE-DOWN CAKE



Maple-pear Upside-down Cake image

Make and share this Maple-pear Upside-down Cake recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup maple syrup
3 peeled bartlett pears or 3 Anjou pears, each cored and cut into 8 wedges
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup low-fat buttermilk

Steps:

  • Preheat oven to 350°.
  • Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
  • Remove from heat; arrange pears in pan in a spokelike fashion.
  • Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
  • Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
  • Add eggs, 1 at a time, beating well after each addition.
  • Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
  • Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
  • Run a knife around outside edge.
  • Cool in pan 5 minutes.
  • Place a plate upside down on top of cake; invert onto plate.
  • Serve warm.

Nutrition Facts : Calories 286.7, Fat 9.3, SaturatedFat 5.4, Cholesterol 73.8, Sodium 236.2, Carbohydrate 48.3, Fiber 2.4, Sugar 31.7, Protein 4

MAPLE PEAR UPSIDE-DOWN CAKE



MAPLE PEAR UPSIDE-DOWN CAKE image

Categories     Cake     Dessert

Yield 8 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 pears, peeled, cored and thinly sliced (try to find soft pears)
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • 1. Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch cake pan and arrange pear slices in an overlapping circle on top. (My note - slice pears very thinly and cram as many together as you can.) 2. With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt. 3. Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. (My note - be sure to cook long enough for cake to pull away from sides of pan.) 4. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

MAPLE-PEAR UPSIDE DOWN CAKE



Maple-Pear Upside Down Cake image

Number Of Ingredients 0

Steps:

  • Preheat the oven to 350?. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 447

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