Pear and Walnut Upside-Down Cake with Whipped Crème Fraîche Recipe | Epicurious.com

Name: Pear and Walnut Upside-Down Cake with Whipped Crème Fraîche Recipe | Epicurious.com
Ingredients: For the cake:; 1 cup unsalted butter (2 sticks), room temperature; 3/4 cup lightly packed brown sugar; 1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears); 1 cup walnuts, toasted and chopped; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 3 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 3/4 cup milk, room temperature; For the whipped crème fraîche:; 4 tablespoons crème fraîche; 1 cup heavy cream; 1 teaspoon granulated sugar; Special equipment:; One 9-inch round metal cake pan (at least 2 inches tall)

Pear and Walnut Upside-Down Cake with Whipped Crème Fraîche Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Pear-and-Walnut-Upside-Down-Cake-with-Whipped-Creme-Fraiche-51262920" target="_blank">www.epicurious.com.</a>

"Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight. Stir to thicken slightly, and refrigerate until ready to serve. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel,..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel,..."); }); }..."

INGREDIENTS

•

For the cake:

•

1 cup unsalted butter (2 sticks), room temperature

•

3/4 cup lightly packed brown sugar

•

1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears)

•

1 cup walnuts, toasted and chopped

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1 3/4 cups all-purpose flour

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2 teaspoons baking powder

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1/4 teaspoon salt

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1 cup granulated sugar

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3 large eggs, at room temperature

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1 teaspoon pure vanilla extract

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3/4 cup milk, room temperature

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For the whipped crème fraîche:

•

4 tablespoons crème fraîche

•

1 cup heavy cream

•

1 teaspoon granulated sugar

•

Special equipment:

•

One 9-inch round metal cake pan (at least 2 inches tall)

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