Pear - Almond Upside-Down Cake
Source of Recipe
Cooking Light
List of Ingredients
- 1/4 cup blanched almonds
- 1 Tbsp powdered sugar
- 2 Tbsp light colored corn syrup
- 1 Tbsp butter
- 1/2 cup packed brown sugar
- 3 peeled Anjou or Bosc pears, cored and each cut into 8 wedges
- 1/3 cup dried tart cherries
- 2/3 cup granulated sugar
- 1/3 cup butter, softened
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup low-fat buttermilk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
- Preheat oven to 350 degrees.
- Combine the almonds and powdered sugar in a food processor; pulse 8 times or until finely chopped.
- Heat corn syrup and 1 tablespoon butter in a 10-inch cast iron skillet over medium heat until butter melts. Stir in brown sugar, and cook 1 minute or until bubbly. Remove from heat. Arrange pear slices spokelike in pan, working from center of pan to edge; sprinkle with cherries. Cook over medium heat 15 minutes or until syrupy, gently shaking pan occasionally (do not stir).
- While pears cook, place granualted sugar and 1/3 cup buter in a large bowl; beat with a mixer at medium speed 4 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine almond mixture, flour, baking powder, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture; stir with rubber spatula just until blended. Stir in extracts. Gently spoon batter over pears, spreading evenly. Bake at 350 degrees for 30 minutes or until golden brown. Run a sharp knife around edge of pan to loosen cake. Place a plate upside down on top of pan; carefully invert cake onto the plate.
Final Comments
10 servings
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