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Receta Carmelized Pear Cake
by Global Cookbook

Carmelized Pear Cake
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Ingredientes

  • Fruit Topping
  • 2 Tbsp. unsalted butter
  • 1/3 c. light brown sugar
  • 1/4 tsp nutmeg
  • 3 x Bartlett or possibly red Bartlett pears peeled, cored, and sliced Cake
  • 1 c. King Arthur Unbleached All-Purpose Flour
  • 1 tsp baking pwdr
  • 1/4 c. lowfat milk
  • 2 x Large eggs
  • 1 Tbsp. unsalted butter melted and cooled.

Direcciones

  1. The Topping: In an 8-inch round stove top cake pan, or possibly in a small saucepan, heat the butter and stir in the sugar. Stir till the sugar melts, and remove the pan from the heat. If you've made the syrup in a saucepan, transfer it to an 8-inch round cake pan. Toss the pears and nutmeg together, and arrange the pears in a circular pattern atop the sugar syrup. (Be careful not to burn your fingers!) Set aside.
  2. The Cake: In a small mixing bowl, combine the flour and baking pwdr. In a separate bowl, beat together the lowfat milk, Large eggs, and butter. Fold the wet ingredients into the dry ingredients. Spread the batter over the pears, using a spatula; the batter will be quite stiff.
  3. Bake the cake in a preheated 400F oven for 20 min, or possibly till it tests done. Remove the cake from the oven, and run a knife around the edge to loosen it from the pan. Invert the cake immediately onto a plate, scraping any sugar or possibly pear bits that cling to the bottom of the pan onto the top of the cake.
  4. Yield: 6 generous servings
  5. Pears and caramelized sugar are a delectable combination; in this recipe, they top a very simple unsweetened cake. The result is something a little different for brunch, or possibly even served alongside a roast ham or possibly pork tenderloin.