Upside-down Pear Cakes

Category, DifficultyIntermediate
Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
 ¼ cup canola oil
 ½ cup packed brown sugar
 2 tbsp honey
 2 large ripe Bartlett pears, peeled and cored
 6 tbsp margarine (3/4 of a stick)
 1 ½ cups flour
 ½ cup sugar
 1 ½ tsp baking powder
 ¾ tsp cinnamon
 2 eggs
 1 tsp vanilla extract
 ½ cup apple juice
 ¼ cup Amaretto or other flavored liqueur
 whipped cream
 ¼ cup sliced almonds, toasted
1

Preheat oven to 350 degrees F. grease and flour six 7-8 ounce ramekins.

2

Over a medium flame, heat oil in a small saucepan. Add brown sugar and honey; cook over low heat for about 5 minutes until mixture no longer separates. Divide mixture evenly between prepared ramekins. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.

3

In a medium bowl, beat remaining 6 tablespoons margarine until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine all dry ingredients. Combine juice and Amaretto in a bowl. Add half of the dry ingredients to the margarine and sugar mixture, then half of the liquid, beating well after each addition.

4

Repeat until all ingredients are combined. Pour batter into the six prepared dishes, smoothing the top. Bake for about 25 Minutes minutes, until cooked through.

5

Remove from oven and cool for 10 minutes. Carefully flip each dish over onto serving plates to remove from dish. Serve immediately with whipped cream and toasted almond slices.

Category,

Ingredients

 ¼ cup canola oil
 ½ cup packed brown sugar
 2 tbsp honey
 2 large ripe Bartlett pears, peeled and cored
 6 tbsp margarine (3/4 of a stick)
 1 ½ cups flour
 ½ cup sugar
 1 ½ tsp baking powder
 ¾ tsp cinnamon
 2 eggs
 1 tsp vanilla extract
 ½ cup apple juice
 ¼ cup Amaretto or other flavored liqueur
 whipped cream
 ¼ cup sliced almonds, toasted

Directions

1

Preheat oven to 350 degrees F. grease and flour six 7-8 ounce ramekins.

2

Over a medium flame, heat oil in a small saucepan. Add brown sugar and honey; cook over low heat for about 5 minutes until mixture no longer separates. Divide mixture evenly between prepared ramekins. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.

3

In a medium bowl, beat remaining 6 tablespoons margarine until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine all dry ingredients. Combine juice and Amaretto in a bowl. Add half of the dry ingredients to the margarine and sugar mixture, then half of the liquid, beating well after each addition.

4

Repeat until all ingredients are combined. Pour batter into the six prepared dishes, smoothing the top. Bake for about 25 Minutes minutes, until cooked through.

5

Remove from oven and cool for 10 minutes. Carefully flip each dish over onto serving plates to remove from dish. Serve immediately with whipped cream and toasted almond slices.

Upside-down Pear Cakes

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