Can we talk about how excited I am to share this Upside Down Maple Pear Walnut Skillet Cake with you? I’m almost as excited about this as I am about getting my new Frye boots! I did say almost. Let’s don’t go getting’ crazy! Frye boots are pretty awesome!! There is not much that’s more exciting than boots.
So let’s say the realm of excitement goes
On to number 3! Desserts and my Upside Down Maple Pear Walnut Skillet Cake
When I was making desserts to sell to the public, I made a Pineapple Upside Cake. I never got to try it. See. You can get away with cutting a piece out of a cake when you’re giving it to someone. You know, quality control. But, when someone actually pays for the cake, they don’t really look favorably on a slice missing.
I mean, shouldn’t I test it before just sending it away?
This cake is moist. The butter and brown sugar caramelize and glaze the cake . The tart pears and walnuts offer a good texture. If you have used black walnut flavoring before, it really adds a rich depth of flavor. Some cakes are better once they sit, however, in my opinion this cake was as good when I had a piece while it was still warm. It was equally as good two days later! It is perfect served with a scoop of really good quality vanilla ice cream.
- 4 Tablespoon butter
- 1/2 cup packed light brown sugar
- 1/4 cup maple syrup
- 2 ripe pears I used Bosc - peel, core and slice into approx 1/4-inch thick slices
- 1 cup walnut pieces lightly toastedFor the cake:
- 1 and 1/2 cup all-purpose flour
- 1 and 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 teaspoon good vanilla extract
- 1/2 teaspoon black walnut extract
- 1 stick butter at room temperature
- 1/2 cup granulated sugar
- 1/3 cup maple syrup
- 2 large eggs room temperature
For the topping: In a seasoned 10 inch cast iron skillet, melt butter and medium heat. Spread the butter out to cover the skillet. Add the brown sugar and maple syrup. Simmer, whisking until sugar is dissolved, about 2 minutes. Remove from heat..Arrange pear slices decoratively over the sugar and butter mixture. Sprinkle walnuts over and around pears. Set aside and mix cake batter.
For the cake: In a large bowl, whisk flour, cinnamon, baking soda and salt. Set side. In another bowl, combine greek yogurt, vanilla and walnut extracts. Set aside. In the bowl of an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 5 minutes. Beat in the 1/3 cup maple syrup and mix 2 to 3 minutes. Turn mixer to low, add eggs one at a time. Beat well after each addition. Reduce the speed and add dry ingredients alternating with greek yogurt beginning and ending with dry ingredients. Scrape bowl if necessary. Beat only long enough to incorporate the ingredients, over-beating will result in a tough cake.
Preheat oven to 350 degrees fahrenheit.
Carefully drop batter by spoonfuls over pears in skillet. Spread evenly, careful not to move the pears. Bake at 350 degrees 40 to 45 minutes. Test with a wood pick in center. Wooden pick should come out clean when cake if done. Cool the cake in the skillet on a rack for 10 minutes.
Run a knife around the edge of cake. Carefully invert cake onto a platter. I've found wearing oven mittens is the easiest way to do this without slipping. Remove the skillet and allow cake to cool on platter on wire rack.
Serve warm or at room temperature with vanilla ice cream.
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