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Amaretto And Bartlett Pears Upside Down Cake Recipe

Indulge in this decadent Amaretto & Bartlett Pear Upside-Down Cake! Perfect for special occasions, this dessert boasts a delightful combination of sweet pears and nutty amaretto. Our recipe, adapted from a local newspaper favorite, creates individual cakes in ramekins for elegant presentation. Get ready for rave reviews – even second helpings!

Prep Time 20 mins
Cook Time 50 mins
Calories 517.3 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Amaretto And Bartlett Pears Upside Down Cake 93

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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
  • 0 sugar (not used in recipe)
  • 1 teaspoon baking powder
  • 0 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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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.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

188g

Fat

65g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Cobblers And Crisps Desserts Fruit Dinner Party Cakes Pears Taste Mood Sweet