Amaretto And Bartlett Pears Upside Down Cake Recipe

Ingredients for Amaretto And Bartlett Pears Upside Down Cake

• 10 tablespoons (142g) unsalted butter, divided
• ½ cup (100g) packed brown sugar
• 2 tablespoons (30ml) honey
• Bartlett Pears
• Flour
• Sugar
• 1 teaspoon baking powder
• Cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup (120ml) milk
• 2 tablespoons (30ml) amaretto
• Lightly Sweetened Whipped Cream
• Toasted Sliced Almonds

How to Make Amaretto And Bartlett Pears Upside Down Cake

1. Preheat oven to 350°F (175°C). Grease six 1 ¼ cup ramekins, custard cups, or use a small glass cake pan.
2. 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.
3. Cut 2 ripe Bartlett pears into 12 wedges each. Arrange 4 wedges in the bottom of each ramekin.
4. In a medium bowl, cream together 6 tablespoons (85g) unsalted butter until light and fluffy.
5. Beat in 2 large eggs and 1 teaspoon vanilla extract.
6. 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.
7. In another bowl, whisk together ½ cup (120ml) milk and 2 tablespoons (30ml) amaretto.
8. 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.
9. Pour the batter evenly into the prepared ramekins, spreading to the edges.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the ramekins for 10 minutes.
12. Carefully invert the cakes onto serving plates. Serve warm with lightly sweetened whipped cream and toasted almond slices.