Upside Down Maple Pear Walnut Skillet Cake
Upside Down Maple Pear Walnut Skillet Cake is a lacto ovo vegetarian dessert. This recipe serves 12. One portion of this dish contains about 5g of protein, 11g of fat, and a total of 276 calories. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 753 people were impressed by this recipe. If you have vanillan extract, eggs, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Call Me PMC. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Pear And Walnut Upside Down Cake, Pear-Walnut Upside-Down Cake, and Maple-Pear Upside-Down Cake are very similar to this recipe.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
4 T butter
2 large eggs, room temperature
1 1/2 c all-purpose flour
1/2 c granulated sugar
1/2 c Greek yogurt
1 1/2 tsp ground cinnamon
1/2 c packed light brown sugar
1/3 c maple syrup
2 ripe pears (I used Bosc) - peel, core and slice into approx 1/4-inch thick slices
1/2 tsp salt
1/2 tsp good vanilla extract
1/2 tsp black walnut extract
1 c walnut pieces, lightly toasted
1 tsp baing soada
Equipment:
frying pan
whisk
hand mixer
bowl
knife
oven
wire rack
Cooking instruction summary:
For the topping: In a seasoned 10 inch cast iron skillet, melt butter and medium heat. Spread the butter out to cover the skillet. Add the brown sugar and maple syrup. Simmer, whisking until sugar is dissolved, about 2 minutes. Remove from heat..Arrange pear slices decoratively over the sugar and butter mixture. Sprinkle walnuts over and around pears. Set aside a mix cake batter.For the cake: In a large bowl, whisk flour, cinnamon baking soda and salt. Set side. In another bowl, combine greek yogurt, vanilla and maple extracts. Set aside. In the bowl of an electric mixer, meat butter until smooth. Add sugar and beat until light and fluffy, about 5 minutes. Beat in the maple syrup and mix 2 to 3 minutes. Turn mixer to low, add eggs one at a time. Beat well after each addition. Reduce the speed and add dry ingredients alternating with greek yogurt beginning and ending with dry ingredients. Scrape bowl if necessary. Beat only long enough to incorporate the ingredients, over-beating will result in a tough cake. Carefully drop batter by spoonfuls over pears in skillet. Spread evenly, careful not to move the pears. Bake 40 to 45 minutes. Test with a wood pick in center. Pick should come out clean when cake if done. Cool the cake in teh skillet on a rack for 10 minutes.Run a knife around the edge of cake. Carefully invert cake onto a platter. I've found wearing oven mittens is the easiest way to do this without slipping. Remove the skillet and allow cake to cool on platter on wire rack.Serve warm or at room temperature with vanilla ice cream.
Step by step:
1. For the topping: In a seasoned 10 inch cast iron skillet, melt butter and medium heat.
2. Spread the butter out to cover the skillet.
3. Add the brown sugar and maple syrup. Simmer, whisking until sugar is dissolved, about 2 minutes.
4. Remove from heat..Arrange pear slices decoratively over the sugar and butter mixture. Sprinkle walnuts over and around pears. Set aside a mix cake batter.For the cake: In a large bowl, whisk flour, cinnamon baking soda and salt. Set side. In another bowl, combine greek yogurt, vanilla and maple extracts. Set aside. In the bowl of an electric mixer, meat butter until smooth.
5. Add sugar and beat until light and fluffy, about 5 minutes. Beat in the maple syrup and mix 2 to 3 minutes. Turn mixer to low, add eggs one at a time. Beat well after each addition. Reduce the speed and add dry ingredients alternating with greek yogurt beginning and ending with dry ingredients. Scrape bowl if necessary. Beat only long enough to incorporate the ingredients, over-beating will result in a tough cake. Carefully drop batter by spoonfuls over pears in skillet.
6. Spread evenly, careful not to move the pears.
7. Bake 40 to 45 minutes. Test with a wood pick in center. Pick should come out clean when cake if done. Cool the cake in teh skillet on a rack for 10 minutes.Run a knife around the edge of cake. Carefully invert cake onto a platter. I've found wearing oven mittens is the easiest way to do this without slipping.
8. Remove the skillet and allow cake to cool on platter on wire rack.
9. Serve warm or at room temperature with vanilla ice cream.
Nutrition Information:
covered percent of daily need
