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Recipe: Amaretto Pear Upside Down Cakes
Similar Categories: Amaretto, Pear, Upside, Down, Cakes
10 tbsp butter, divided
1/2 cup packed brown sugar
2 tbsp honey
2 large ripe Bartlett pears, peeled and cored
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 salt
2 eggs
1 tsp vanilla
1/2 cup milk
1/4 cup Amaretto or other almond-flavored liqueur
Lightly sweetened whipped cream
toasted sliced almonds
Preheat oven to 350 degrees F. Butter six 1 1/4 cup custard cups,
ramekins, or giant muffin tins.
Melt 4 tablespoons butter in a small saucepan. Add brown sugar and
honey; cook over low heat for about 2 minutes until mixture no longer
separates. Divide mixture evenly between prepared dishes.
Cut each pear into 12 wedges and place 4 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 and vanilla.
In a separate bowl, combine all dry ingredients. Combine milk and
Amaretto in a bowl. Add half of the dry ingredients to the butter and
sugar mixture, then half of the liquid, beating well after each
addition. Repeat until all ingredients are combined. Pour batter into
the six prepared dishes, smoothing the top.
Bake for 25 to 30 minutes, until cooked through. Remove from oven and
place on a rack for 10 minutes.
Carefully flip each dish over onto serving plates to remove from
dish. Serve immediately with lightly sweetened cream and toasted
almond slices.
Makes 6 cakes
1/2 cup packed brown sugar
2 tbsp honey
2 large ripe Bartlett pears, peeled and cored
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 salt
2 eggs
1 tsp vanilla
1/2 cup milk
1/4 cup Amaretto or other almond-flavored liqueur
Lightly sweetened whipped cream
toasted sliced almonds
Preheat oven to 350 degrees F. Butter six 1 1/4 cup custard cups,
ramekins, or giant muffin tins.
Melt 4 tablespoons butter in a small saucepan. Add brown sugar and
honey; cook over low heat for about 2 minutes until mixture no longer
separates. Divide mixture evenly between prepared dishes.
Cut each pear into 12 wedges and place 4 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 and vanilla.
In a separate bowl, combine all dry ingredients. Combine milk and
Amaretto in a bowl. Add half of the dry ingredients to the butter and
sugar mixture, then half of the liquid, beating well after each
addition. Repeat until all ingredients are combined. Pour batter into
the six prepared dishes, smoothing the top.
Bake for 25 to 30 minutes, until cooked through. Remove from oven and
place on a rack for 10 minutes.
Carefully flip each dish over onto serving plates to remove from
dish. Serve immediately with lightly sweetened cream and toasted
almond slices.
Makes 6 cakes
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