PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE

PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE image

Yield 8 to 10 Servings

Number Of Ingredients 21

SAUCE:
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 Tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 tsp vanilla extract
TOPPING:
Look up any pineapple upside down recipe plus
2 large Anjou pears, peeled, cored, cut into thin wedges
CAKE:
1 1/2 cups flour
1/2 Tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup plus 1 tablespoon butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

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.