Wednesday, September 21, 2011

French Pear Cake

I subscribe to Taste of Home Cooking Magazine and can usually find a couple IC friendly recipes in each issue or can alter a few ingredients that will make some work.  I substituted lemon oil for lemon juice in this one (could probably leave out all together) and used pears instead of apples.  Beware!  If you've never made caramel before it may take some practice.   The first batch I made failed so I watched a video on youtube and tried again... better!! 
1 1/2 Cups sugar
4 tsp lemon juice (I halved and used oil)
3 Cups thinly sliced pears
3 eggs
4 oz Philadelphia Cream Cheese
1 Cup all purpose flour

In a large saucepan, cook sugar without stirring until amber.  Stir in lemon oil and quickly pour into a 10-in springform pan, coating bottom.  Arrange pear slices on caramel in circular overlapping pattern

In a bowl, beat eggs and remaining sugar until blended.  Beat in butter, then cream cheese until smooth.  Stir in flour.  Spread over pears.

Bake at 350 for 35 minutes or until a toothpick inserted near center comes out clean.  Cool 5 minutes .  Carefully run a knife around edge of pan to loosen;  remove sides of opan.  Invert onto a serving plate.

1 comment:

  1. How much sugar for the caramel and how much was remaining?? Looks so good.