Caramelized Maple-Pear Delight Cake
Indulge in the exquisite sweetness of this Caramelized Maple-Pear Delight Cake. The luscious combination of ripe Bartlett or Anjou pears and rich maple syrup creates a mouthwatering dessert that’s perfect for any occasion. The tender cake, topped with golden, syrup-soaked pears, is sure to impress your family and friends. This easy-to-follow recipe leads you through the delightful process of creating a stunning upside-down cake that is not only visually appealing but also bursting with flavor. Serve it warm for the best experience or enjoy it slightly cooled with a dollop of whipped cream or a scoop of vanilla ice cream.
8
Servings
250
Calories
12
Ingredients
Ingredients
Maple Syrup
1/3 cup (Bring to a boil in a skillet)
Pears (Bartlett or Anjou)
3 (Peeled, cored, and cut into 8 wedges each)
All-Purpose Flour
1 cup (Measured and leveled)
Baking Powder
3/4 teaspoon (Combined in dry ingredients)
Baking Soda
1/4 teaspoon (Combined in dry ingredients)
Ground Ginger
1/4 teaspoon (Combined in dry ingredients)
Salt
1/4 teaspoon (Combined in dry ingredients)
Sugar
2/3 cup (Blended with butter and vanilla)
Butter
1/3 cup (Softened)
Vanilla Extract
1 teaspoon (Blended with sugar and butter)
Large Eggs
2 (Beaten into the batter)
Low-Fat Buttermilk
1/2 cup (Stirred into the batter)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium nonstick skillet, bring the maple syrup to a boil over medium-high heat. Allow it to cook for about 2 minutes to enhance its sweetness.
3
Once boiling, remove the skillet from heat and carefully arrange the pear wedges in a circular pattern within the syrup, slightly overlapping as needed.
4
Return the skillet to medium-high heat and let the syrup thicken for approximately 4 minutes, gently shaking the pan occasionally to coat the pears evenly.
5
In a separate bowl, lightly spoon the flour into a dry measuring cup and level it with a knife. Combine the flour with baking powder, baking soda, ground ginger, and salt, whisking well to incorporate.
6
In a large mixing bowl, blend the sugar, softened butter, and vanilla extract using an electric mixer on medium speed for about 2 minutes until the mixture is well-combined and creamy.
7
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a light and airy batter.
8
Gradually stir in the flour mixture and buttermilk, alternating between the two, starting and ending with the flour mixture to maintain a consistent texture.
9
Pour the cake batter evenly over the caramelized pear mixture in the skillet. To prevent the handle from getting too hot, wrap the skillet handle with foil.
10
Bake for approximately 30 minutes, or until the cake gently springs back when lightly touched in the center.
11
Once baked, run a knife around the edges of the cake to loosen it, then allow it to cool in the pan for about 5 minutes.
12
Carefully place a plate upside down on top of the skillet and invert the cake onto the plate, revealing the beautifully arranged pears on top.
13
Serve the cake warm for the best taste experience, optionally accompanied by whipped cream or ice cream.
Nutrition Information
10g
Fat
36g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Maple-Pear Delight Cake?
It is an exquisite upside-down cake featuring a tender crumb topped with golden, syrup-soaked Bartlett or Anjou pears and rich maple syrup.
What variety of pears should I use for this recipe?
The recipe recommends using three ripe Bartlett or Anjou pears.
How should the pears be prepared?
The pears should be peeled, cored, and cut into 8 wedges each before being arranged in the skillet.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before you begin preparing the batter.
How do I caramelize the maple syrup?
Bring 1/3 cup of maple syrup to a boil in a medium nonstick skillet over medium-high heat and cook for about 2 minutes.
How should the pears be arranged in the skillet?
Arrange the pear wedges in a circular pattern within the syrup, overlapping them slightly as needed.
How long do the pears cook in the syrup on the stove?
Once arranged in the skillet, let the syrup thicken with the pears for approximately 4 minutes over medium-high heat.
What are the dry ingredients for the cake batter?
The dry ingredients include all-purpose flour, baking powder, baking soda, ground ginger, and salt.
What is the best way to measure the flour?
Lightly spoon the flour into a dry measuring cup and level it with a knife to ensure accuracy.
How long should I blend the butter and sugar?
Use an electric mixer on medium speed for about 2 minutes until the butter, sugar, and vanilla extract are well-combined and creamy.
How are the eggs incorporated into the batter?
Add the two large eggs one at a time, beating well after each addition to maintain a light and airy texture.
What type of milk is used in this cake?
The recipe calls for 1/2 cup of low-fat buttermilk.
How do I mix the flour and buttermilk into the creamed mixture?
Gradually stir them in, alternating between the flour mixture and the buttermilk, starting and ending with the flour.
How do I protect my hands from the hot skillet handle?
Before placing the skillet in the oven, wrap the handle with foil to help prevent it from becoming too hot.
What is the total baking time?
The cake should bake for approximately 30 minutes at 350°F.
How do I check if the cake is done?
The cake is ready when it gently springs back when lightly touched in the center.
How long should the cake cool before flipping it?
Allow the cake to cool in the skillet for about 5 minutes before inverting it.
What is the process for inverting the cake?
Run a knife around the edges to loosen the cake, place a plate upside down over the skillet, and carefully flip it over.
Should I serve this cake warm or cold?
The cake is best experienced when served warm, though it can also be enjoyed slightly cooled.
What toppings go well with this cake?
A dollop of whipped cream or a scoop of vanilla ice cream makes an excellent accompaniment.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the calories per serving?
Each serving contains approximately 250 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in a slice?
Each serving provides 36 grams of carbohydrates.
How much protein is in the cake?
There are 4 grams of protein per serving.
What flavor profile does the ginger provide?
The 1/4 teaspoon of ground ginger adds a subtle, warm spice that complements the maple and pear flavors.
Is this a good recipe for autumn?
Yes, with ingredients like pears, maple syrup, and ginger, it is a perfect autumn dessert.
What type of skillet is required?
A medium nonstick skillet is recommended to ensure the caramelized pears and cake release easily.
Can I use regular butter?
The recipe calls for 1/3 cup of softened butter to be blended with the sugar.
Does the recipe use baking soda or baking powder?
The recipe uses both: 3/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.