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Brown Butter Upside Down Pear Cake

patty-ruiz-fall-1

Yield: Serves 10

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Recipe by Patty Ruiz

Ingredients

Topping:

  • 1/3 C. granulated sugar
  • 1/2 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 3 firm, ripe pears; cored, and thinly sliced

Cake:

  • Bakers Joy® non-stick spray
  • 4 Tbsp. butter
  • 1 C. almond flour
  • 1/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Ginger
  • 1/2 tsp. kosher salt
  • 1 C. granulated sugar
  • 3 large eggs, room temperature
  • 1/4 C. Crisco® Pure Canola Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • Brandy Infused Cream: (Optional)
  • 7.5 oz. crème fraîche, Greek yogurt, or sour cream
  • 3 Tbsp. brandy
  • 1 Tbsp. confectioners’ sugar

Directions

  1. Preheat oven to 350°F. Spray a 9-10 inch cake pan with no-stick baking spray with flour and line bottom with parchment paper.
  2. In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon-sugar evenly over the bottom of the prepared pan. Arrange pears in a circular pattern around the cake pan with tapered points inward, outward, or sideways (your preference). Arrange the smaller slices in the center.
  3. In a small saucepan over medium heat, add butter. Allow the butter to lightly brown, about 2-3 minutes (you can smell the toasted aroma when ready). Remove from heat and let cool, 8-10 minutes.
  4. In a large bowl, sift almond flour, all-purpose flour, baking powder, cinnamon, ginger, and salt. Set aside until ready to use.
  5. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, whisk cooled brown butter and sugar, until light and fluffy, about 2-3 minutes. Add eggs, one at a time, incorporating each egg in before adding the next. Beat for 2-3 minutes or until creamy. Add oil and vanilla. Slowly add the flour mixture and mix until combined. Pour batter evenly over pears. Bake until center of cake is set, about 40-45 minutes. Let cake cool in pan on wire rack for 10 minutes. Carefully run paring knife or offset spatula around sides of pan. Invert cake onto rimmed plate; discard parchment. Let cake cool slightly.
  6. In a small bowl, combine crème fraiche, brandy, and powdered sugar; stir until smooth.
  7. Slice the cake into wedges. Serve cake with brandy infused cream.

Baking Tips:

  • Make sure to spray pan really well.
  • Do not cool for more than 15 minutes before inverting. Otherwise, the sugars in the cake will harden and it will not come cleanly out of the pan.
  • Run a knife or an off-set spatula around the edges of the cake before inverting.

 

Optional Topping (for extra texture and flavor):

  • 2 Tbsp. butter
  • 1 pear, thinly sliced
  • 1 Tbsp. granulated sugar
  • 3 Tbsp. brandy

 

  1. In a skillet over medium-high heat, add butter. Sautee pear slices, about 2-3 minutes. Turn slices and cook 2 minutes longer, until lightly golden. Sprinkle with 1 tablespoon of granulated sugar and gently stir to combine. Add brandy and swirl pan around, for 1-2 minutes. Place caramelized pears over the cake with sauce.

 

 

Brown Butter Upside Down Pear Cake

patty-ruiz-fall-1

Yield: Serves 10

Ingredients

Topping:

  • 1/3 C. granulated sugar
  • 1/2 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 3 firm, ripe pears; cored, and thinly sliced

Cake:

  • Bakers Joy® non-stick spray
  • 4 Tbsp. butter
  • 1 C. almond flour
  • 1/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Ginger
  • 1/2 tsp. kosher salt
  • 1 C. granulated sugar
  • 3 large eggs, room temperature
  • 1/4 C. Crisco® Pure Canola Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • Brandy Infused Cream: (Optional)
  • 7.5 oz. crème fraîche, Greek yogurt, or sour cream
  • 3 Tbsp. brandy
  • 1 Tbsp. confectioners’ sugar

Directions

  1. Preheat oven to 350°F. Spray a 9-10 inch cake pan with no-stick baking spray with flour and line bottom with parchment paper.
  2. In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon-sugar evenly over the bottom of the prepared pan. Arrange pears in a circular pattern around the cake pan with tapered points inward, outward, or sideways (your preference). Arrange the smaller slices in the center.
  3. In a small saucepan over medium heat, add butter. Allow the butter to lightly brown, about 2-3 minutes (you can smell the toasted aroma when ready). Remove from heat and let cool, 8-10 minutes.
  4. In a large bowl, sift almond flour, all-purpose flour, baking powder, cinnamon, ginger, and salt. Set aside until ready to use.
  5. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, whisk cooled brown butter and sugar, until light and fluffy, about 2-3 minutes. Add eggs, one at a time, incorporating each egg in before adding the next. Beat for 2-3 minutes or until creamy. Add oil and vanilla. Slowly add the flour mixture and mix until combined. Pour batter evenly over pears. Bake until center of cake is set, about 40-45 minutes. Let cake cool in pan on wire rack for 10 minutes. Carefully run paring knife or offset spatula around sides of pan. Invert cake onto rimmed plate; discard parchment. Let cake cool slightly.
  6. In a small bowl, combine crème fraiche, brandy, and powdered sugar; stir until smooth.
  7. Slice the cake into wedges. Serve cake with brandy infused cream.

Baking Tips:

  • Make sure to spray pan really well.
  • Do not cool for more than 15 minutes before inverting. Otherwise, the sugars in the cake will harden and it will not come cleanly out of the pan.
  • Run a knife or an off-set spatula around the edges of the cake before inverting.

 

Optional Topping (for extra texture and flavor):

  • 2 Tbsp. butter
  • 1 pear, thinly sliced
  • 1 Tbsp. granulated sugar
  • 3 Tbsp. brandy

 

  1. In a skillet over medium-high heat, add butter. Sautee pear slices, about 2-3 minutes. Turn slices and cook 2 minutes longer, until lightly golden. Sprinkle with 1 tablespoon of granulated sugar and gently stir to combine. Add brandy and swirl pan around, for 1-2 minutes. Place caramelized pears over the cake with sauce.

 

 

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