Pear Upside Down Cake
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Pear Upside Down Cake
  Cakes    Pears  
Last updated 6/12/2012 12:59:32 AM. Recipe ID 22516. Report a problem with this recipe.
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      Title: Pear upside down cake
 Categories: Toohot
      Yield: 4 Servings
    1/2 c  Blanched whole almonds
      4 tb Unsalted butter, melted,
           Plus 9 tablespoons unsalted
    1/2 c  Packed brown sugar
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground allspice
    1/2 ts Ground cloves
      2 tb Light corn syrup
      3    Pears, peeled, cored and
  1 1/2 c  Pastry flour
    3/4 c  Granulated sugar
    3/4 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/2 c  Sour cream
      3 lg Egg yolks
      1 ts Vanilla extract
  Preheat the oven to 350 degrees F.
  Spread the almonds on a baking sheet and toast, shaking the pan
  occasionally, until lightly golden, 15 to 20 minutes. Set aside to
  cool. Turn the oven temperature down to 325 degrees F.
  Stir together the melted butter, brown sugar, cinnamon, ginger,
  allspice, cloves and corn syrup and evenly coat the bottom and sides
  of a 10 inch glass pie plate with the mixture. When the almonds are
  cool, arrange around the bottom rim of the pie plate, with a few in
  the center, pressing them into the brown sugar mixture. Arrange the
  pear halves like spokes of a wheel on top of the brown sugar mixture.
  In a mixing bowl, combine the pastry flour, granulated sugar, baking
  powder, baking soda and salt and thoroughly mix.
  In another bowl, whisk together the softened butter, sour cream, egg
  yolks and vanilla. Add to the dry ingredients and mix with an
  electric mixer at medium speed about 1 1/2 minutes, scraping down the
  sides of the bowl occasionally, until thick and smooth.
  Using a spatula, spread the batter evenly over the fruit, building up
  the outside edges so the cake will be level when baked. Bake 40 to 50
  minutes, until golden brown and a tester inserted in the center comes
  out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and
  then invert onto a serving plate, repositioning the fruit as
  Yield: 8 servings

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Recipe ID 22516 (Apr 03, 2005)

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