Upside-Down Pear Cake

by

Drop

POSTED Mon, 2 March 2020

Serves

8

Total Time

65 MINS

Calories

475

Carmelized pear slices become the topping for this warm spiced upside-down cake.

recipe-image

    INGREDIENTS


  • Salted butter icon
    Salted butter

    ¼ cup (about 57.6 g)cubed

  • Granulated sugar icon
    Granulated sugar

    1 cup (about 204 g)

  • Water icon
    Water

    ¼ cup (about 60 g)

  • Lemon icon
    Lemon

    ½ teaspoon (about 1.9 g)juice of

  • Pear icon
    Pear

    2 (about 330 g)peeled, sliced

  • Plain flour icon
    Plain flour

    1 ½ cups (about 194.4 g)

  • Baking powder icon
    Baking powder

    1 ½ teaspoons (about 7.5 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 teaspoon (about 2.65 g)

  • Ground ginger icon
    Ground ginger

    ½ teaspoon (about 0.93 g)

  • Salted butter icon
    Salted butter

    ½ cup (about 115.2 g)room temperature

  • Light brown sugar icon
    Light brown sugar

    1 cup (about 194.4 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • Vanilla extract icon
    Vanilla extract

    1 ½ teaspoons (about 6.6 g)

  • Milk icon
    Milk

    ½ cup (about 120 g)

    METHOD


  • 1. Grease a clean round pan
  • 2. Pre-heat oven - 175°C
  • 3. Add salted butter to a clean small bowl then set aside
  • 4. Add granulated sugar, water and lemon to a clean saucepan
  • 5. Heat until just boiling
  • 6. Simmer until golden brown - 5 min
  • 7. Whisk content of small bowl into caramel bit by bit then set aside
  • 8. Arrange pear in the round pan
  • 9. Pour caramel into cake
  • 10. Add plain flour, baking powder, ground cinnamon and ground ginger to a clean small bowl
  • 11. Whisk briefly until blended
  • 12. Add salted butter and light brown sugar to a clean large mixing bowl
  • 13. Cream together until light and fluffy - 3 min
  • 14. Add egg to the batter one by one while mixing
  • 15. Add vanilla extract and milk to the batter
  • 16. Mix until just combined
  • 17. Transfer dry ingredients to batter bit by bit while mixing
  • 18. Transfer batter to cake
  • 19. Bake until skewer tests clean - 35 min, 175°C
  • 20. Let cool - 10 min
  • 21. Invert carefully

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