Ingredientes para Amaretto And Bartlett Pears Upside Down Cake
- 10 tablespoons (142g) butter
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons (30ml) honey
- 2 ripe Bartlett pears
- 1 1/2 cups (180g) all-purpose flour
- sugar (not used in recipe)
- 1 teaspoon baking powder
- cinnamon (not used in recipe)
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) milk
- 2 tablespoons (30ml) amaretto
- lightly sweetened whipped cream, for serving
- toasted sliced almonds, for serving
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
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Cómo preparar Amaretto And Bartlett Pears Upside Down Cake
- Preheat oven to 350°F (175°C). Grease six 1 ¼ cup ramekins, custard cups, or use a small glass cake pan.
- In a small saucepan, melt 4 tablespoons (57g) butter. Add ½ cup (100g) packed brown sugar and 2 tablespoons (30ml) honey. Cook over low heat for 2 minutes, or until the mixture is smooth and combined. Divide evenly among the prepared ramekins.
- Cut 2 ripe Bartlett pears into 12 wedges each. Arrange 4 wedges in the bottom of each ramekin.
- In a medium bowl, cream together 6 tablespoons (85g) unsalted butter until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In another bowl, whisk together ½ cup (120ml) milk and 2 tablespoons (30ml) amaretto.
- Gradually add half of the dry ingredients to the creamed butter mixture, alternating with half of the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly into the prepared ramekins, spreading to the edges.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the ramekins for 10 minutes.
- Carefully invert the cakes onto serving plates. Serve warm with lightly sweetened whipped cream and toasted almond slices.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
188g
Fat
65g
Carbs
25g
