Wednesday, November 13, 2013

Pear or Apple Upside-Down Cake

I made this recipe using Bartlett Pears from our orchard when they were ripe and absolutely fell in love with the results.  I just made it for a second time using Granny Smith Apples from our orchard and have made some modifications to the recipe (added oatmeal and walnuts- everything tastes better with walnuts in my opinion)  Ground flax seed is another ingredient that I add to mostly everything I bake.  I even add it to my crepes.  We are headed to a friend's house tonight for dinner so I haven't yet tasted this newly modified apple version.  I am sure it will taste every bit as delicious and probably better because of the walnuts.  ;o)

Adapted from a Family Circle Recipe

Makes 16 servings  Prep 30 minutes
Bake at 350 (325 convection) for 55-60 min
Cool 5 minutes

2 T cold butter
1/2 cup packed brown sugar
1/2 cup oatmeal
2 pears or apples (about 1 lb), 
   peeled, cored, thinly sliced
2 cups all-purpose flour
2 T ground flax seed
1 cup finely chopped nuts- optional
   (I use walnuts)
1 T ground ginger or cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamon 
  I omitted because I don't have it
1/2 cup (1 stick) softened butter
1 cup granulated sugar OR 
   7/8 cup honey
2 large eggs
1 tsp vanilla extract
2/3 cup milk

*Heat oven to 350 degrees or 325 degrees if using convection

*Add cold butter to a 10-inch springform pan.  (Mine has a hole in the middle but it gets the job done!)  Heat in oven until melted, about 3 minutes.  Swirl pan to coat bottom and sides with melted butter.  Sprinkle evenly with brown sugar and oatmeal.

*Fan slices of pear (or apple) over sugar, with pointed ends toward center of pan, overlapping slightly.  Sprinkle more brown sugar on top of fruit.  Set aside.

*In a small bowl, whisk together flour, ginger (or cinnamon), baking powder, salt, cardamon (if using), ground flax seed and walnuts.  With a mixer, beat softened butter in a large bowl until smooth.  Add granulated sugar (or honey) and beat 2 minutes, until creamy.  Beat in eggs, one at a time, beating well after each addition.  Beat in vanilla.

*On low speed, beat in flour mixture, alternating with milk, beginning and ending with flour mixture.  Spoon batter over pears (or apples) and spread to pan edge with a spatula.  Wrap bottom of pan with foil and bake at 350 degrees (or 325 degrees convection) for 55 to 60 minutes.  Test center of cake with a toothpick; if pick tests clean, remove to a wire rack.  Cool 5 minutes.

*Invert cake onto plate; use a knife to loosen all edges from pan and remove side of pan.  Carefully lift off pan bottom and cook cake to room temperature.  Serve slightly warm with ice cream or whipped cream, if desired.


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