Amaretto Pear Upside-Down Cakes
Source: California Pear Advisory Board
Makes 6 servings
- 10 tablespoons butter, divided
- 1/2 cup packed brown sugar
- 2 tablespoons honey
- 2 large ripe Bartlett pears, peeled and cored
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup Amaretto or other almond-flavored liqueur (see note)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Lightly sweetened whipped cream
- Toasted sliced almonds
Preheat oven to 350 degrees F. Butter six 11/4-cup custard cups, ramekins
or giant muffin tins.
Melt 4 tablespoons butter in small saucepan. Add brown sugar and honey;
cook over low heat about 2 minutes until mixture no longer separates.
Divide mixture evenly among prepared dishes.
Cut each pear into 12 wedges and place four wedges in the bottom of
each dish; set aside.
In a medium bowl, beat remaining 6 tablespoons butter until light
and fluffy. Beat in eggs, sugar and vanilla extract. Combine milk
and Amaretto in another bowl. In a separate bowl, combine remaining
dry ingredients.
Add half the dry ingredients to the butter mixture, then half the
milk and Amaretto, beating well after each addition. Repeat until
all ingredients are combined.
Pour batter into the six prepared dishes, smoothing the top. Bake
25 to 30 minutes, until cooked through.
Remove from oven and place on a rack 10 minutes. Carefully flip each
dish onto serving plates. Serve immediately with whipped cream and
garnish with almond slices.
NOTE: 1 teaspoon
almond extract may be used in place of the almond liqueur. If using
extract, increase the milk to 3/4 cup.
Per serving:
595 calories, 8.9 grams protein, 77.4 grams carbohydrates, 27.2 grams
total fat, 126.7 milligrams cholesterol, 13.8 grams saturated fat,
3.1 grams dietary fiber, 490 milligrams sodium
Apple Upside-Down Cake
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 1/2 cups sugar, brown or granulated white
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup milk
- 1/3 cup butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 3 to 4 cups sliced apples (4 to 5 apples)
Sift flour with baking powder. Beat eggs with 1 1/2 cups of sugar
until light. Stir in the flour mixture, then stir in heavy cream.
Melt 4 tablespoons of butter; stir in cinnamon and brown sugar. Pour
butter mixture into a buttered 9 x 13-inch baking pan. Place sliced
apples over butter mixture then gently spread dough over apples. Bake
at 350 degrees F for 25 minutes. Reduce heat to 325 degrees F and
bake another 20 to 25 minutes, or until cake is done. Cool for at
least 5 minutes; turn out onto a serving dish. Serve with ice cream
or whipped cream.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
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By-Mexine
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By Tom Alter
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