Best Pear And Walnut Upside Down Cake Wlemon Custard Sauce Recipes

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

Steps:

• Make sauce:
• Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Make topping:
• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
• Make cake:
• Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
• Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

PEAR AND WALNUT UPSIDE-DOWN CAKE WITH WHIPPED CRèME FRAîCHE

Steps:

• For the cake:
• Preheat the oven to 350°F.
• Cut a half-stick of butter into slices and place it and the brown sugar in the cake pan. Set the pan over a medium-high burner. Stir as the butter and sugar melt together and continue until the mixture gets pale and bubbly, swirly when stirred, and toasty brown, about 2 minutes. Set aside to cool. (Note: If you'd rather not make the caramel in the cake pan, you can use a large skillet instead and simply pour the caramel into the cake pan when done.)
• Arrange the pear wedges in the cake pan in an even patter. Sprinkle the walnuts evenly over the pears.
• In a medium bowl, sift together the flour, baking powder, and salt and set aside.
• Place the remaining 1 1/2 sticks of butter in the bowl of a stand mixer or large bowl. Beat the heck out of the butter using the paddle attachment of a stand mixer or a hand mixer until it gets lighter in both color and consistency. Add the sugar and beat until well blended and fluffy.
• Separate the egg yolks from the whites and set the whites aside in a medium bowl. Stir the yolks into the butter mixture until completely blended (no need to beat, and then stir the vanilla. Add half the dry ingredients and stir until mixed in. Stir in the milk until completely smooth, then the rest of the dry ingredients just until fully incorporated; set aside.
• Using a stand mixer or hand mixer, beat the egg whites until very fluffy. The whites should look shiny with soft peaks-stop whisking before they get dry looking. Gently but thoroughly fold the whipped whites into the batter-all the air that you just whipped in will go out of the whites if you over-mix at this point. Pour the batter over the fruit and gently smooth the top.
• Put the cake in the oven and start checking for doneness in 35 minutes: peek in, give the pan a tiny nudge, and look for jigglyness in the center. If it wobbles and looks soft and crinkled on top, gently close the door and set the timer for 5 more minutes. If it's looking set, slide the rack out and touch the top of the cake with your fingers, testing for bounce-back. If your touch leaves a dent that stays, return the cake to the oven. If it does spring back, the final test is sticking a toothpick into center of the cake. When it comes out moist, but crumb-free, it's done!
• Let the cake cool in the pan for 30 minutes. Run a knife around the edge, invert a plate on top of the pan, and carefully but quickly flip it over. Tap the bottom of the pan if the cake doesn't fall onto the plate on its own. Lift the pan away and replace any pear slices that may have stuck there.
• When ready to serve, combine all the ingredients for the whipped crème fraîche in a large bowl; whip until thick and fluffy, but still soft.
• Slice the cake and serve each wedge with a dollop of whipped crème fraîche.

GLAZED LEMON-PEAR CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
• In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
• Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

PEAR-WALNUT UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In medium bowl, toss pears with lemon juice and vanilla.
• In 13x9-inch pan, melt 2/3 cup butter in oven. Sprinkle brown sugar, walnuts and cinnamon over melted butter. Arrange pears in pan.
• Make cake mix as directed on box, using water, butter and eggs. Pour batter over pears.
• Bake 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cake; remove pan. Cool 30 minutes. Serve warm or cool.

UPSIDE-DOWN PEAR WALNUT CAKE

Steps:

• Set oven to 375 degrees.
• Prepare a 9-inch cast-iron skillet.
• In a bowl, combine together the flour and the next 7 ingredients (flour through cloves).
• In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth.
• In a cast-iron skillet, melt 2 tbsp butter.
• Stir in 1/3 cup brown sugar; cook over medium heat 1 minute.
• Remove from heat; sprinkle with walnuts.
• Place the pear slices in the bottom of the skillet.
• Pour the batter over the pears; bake for 30 minutes, or until the cake tests done.
• Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate.
• Serve warm, or at room temperature.

ROSEMARY-LEMON CUSTARD CAKES

Steps:

• Beat egg whites with a mixer on medium-high speed until foamy.
• Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
• In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
• Add flour through salt; beat well.
• Add yolks and milk; beat well.
• Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
• Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
• Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
• Bake at 350° 45 min or until set.
• Remove cups from pan.

PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE

Steps:

• SAUCE: Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl, discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. Butter 9-inch-diameter cake pan with 2" high sides. Cover bottom with topping. Overlap pears atop caramel. CAKE: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel: beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts. Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce. Topping:Preheat oven for 350 degrees.