Recipe For Cooking Amaretto Pear Upside-Down Cakes

Toaster Oven Cakes :: Upside Down Cake

Amaretto Pear Upside-Down Cakes

Source: California Pear Advisory Board

Makes approximately 6 servings

10 Tbsp. butter, divided
1/2 C. packed brown sugar
2 Tbsp. honey
2 lrg. ripe Bartlett pears, peeled and cored
2 eggs
1/2 C. sugar
1 tea. vanilla extract or flavoring
1/2 C. milk
1/4 C. Amaretto or other almond-flavored liqueur (see note)
1 1/2 C. flour
1 1/2 tea. baking powder
3/4 tea. cinnamon
1/4 tea. salt
Lightly sweetened whipped cream
Toasted sliced almonds

Preheat oven to 350 degrees F. Butter six 11/4-C. custard C., ramekins or giant muffin tins.

Melt 4 Tbsp. butter in sm. saucepan. Add brown sugar and honey; cook over low heat about 2 min. until mixture no longer separates. Divide mixture evenly among prepared dishes.

Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside.

In a med. bowl, beat remaining 6 Tbsp. butter until light and fluffy. Beat in eggs, sugar and vanilla extract or flavoring.

Combine milk and Amaretto in another bowl.

In a separate bowl, combine remaining dry ingredients.

Add half the dry ingredients to the butter mixture, then half the milk and Amaretto, beating well after each addition. Repeat until all ingredients are combined.

Pour batter into the six prepared dishes, smoothing the top. Bake 25 to 30 min., until cooked through.

Remove from oven and place on a rack 10 min. Carefully flip each dish onto serving plates. Serve immediately with whipped cream and garnish with almond slices.

NOTE: 1 tea. almond extract or flavoring may be used in place of the almond liqueur. If using extract or flavoring, increase the milk to 3/4 C.

Per serving: 595 calories, 8.9 grams protein, 77.4 grams carbohydrates, 27.2 grams total fat, 126.7 milligrams cholesterol, 13.8 grams saturated fat, 3.1 grams dietary fiber, 490 milligrams sodium