Maple Upside-Down Pie with Pears
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 401, total fat 14 G., saturated fats 9 G., proteins 5 G., carbohydrates 64 G., fiber 3 G., cholesterol 72 mg, sodium 273 mg, sugar 38 G.
Calories 401, total fat 14 G., saturated fats 9 G., proteins 5 G., carbohydrates 64 G., fiber 3 G., cholesterol 72 mg, sodium 273 mg, sugar 38 G.
Bake a delicious and impressive upside-down cake for your family tea party, topped with thinly sliced pears buried in a sticky caramel topping. The dough is infused with cardamom, maple sugar, and extract. These ingredients imbue the cake with a magical sweet-spicy aroma, matching the caramel-fruit topping. The cake is assembled in the pan in reverse order—caramel, pears, and dough—and baked in the oven. Once cooled, invert it so the beautiful topping is facing up and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g + 2 tbsp unsalted butter, room temperature + extra for greasing the pan
- 3 firm Bere-Bosc pears (about 700 g), peeled and cut each into 8 wedges
- 1 tbsp + 1 tsp freshly squeezed lemon juice
- 1 and 1/4 cups granulated sugar
- 2 tablespoons of water
- 2 and 1/4 cups premium flour
- 1 teaspoon baking powder
- 3/4 tsp baking soda
- 0.5 tsp salt
- 1/4 tsp ground cardamom
- 0.5 cups whole milk
- 1/4 cup sour cream
- 1 teaspoon maple extract
- 0.5 tbsp. maple sugar
- 2 large eggs at room temperature
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Butter the bottom and inside of a 9-inch (22-cm) pie plate. In a large bowl, toss the pear slices with 1 tablespoon of lemon juice and set aside. In a medium skillet, combine 3/4 cup of granulated sugar, water, and the remaining 1 teaspoon of lemon juice and bring to a simmer over medium heat, stirring occasionally. Simmer, without stirring, until amber-colored, 6-7 minutes. Remove from heat and stir in 2 tablespoons of butter. Pour the caramel into the prepared pan, tilting it to coat the bottom evenly. Let cool, then arrange the pear slices in a circle.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. In a large liquid measuring cup, combine the milk, sour cream, and maple extract. In a large bowl, beat the remaining 110g butter with 1/2 cup granulated sugar and the maple sugar with a mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy, 3-5 minutes. Beat in the eggs one at a time until fully incorporated.
- Reduce mixer speed to medium and beat until thickened, about 1 minute. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture (beginning and ending with the flour). The dough may look slightly curdled; continue beating until it becomes smooth.
- Pour the batter into the pan over the pears and smooth the surface. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 55-65 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a thin knife around the edge of the cake to loosen it from the pan, then invert it onto a serving platter and let cool completely.
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