Upside-Down Pear Cake
Serves
8
Total Time
1hrs 5mins
Calories
475
Carmelized pear slices become the topping for this warm spiced upside-down cake.
- Salted butter
¼ cup (about 58 g)cubed
- Granulated sugar
1 cup (about 204 g)
- Water
¼ cup (about 60 ml)
- Lemon
½ teaspoon (about 2 g)juice of
- Pear
2 (about 330 g)peeled, sliced
- Plain flour
1 ½ cups (about 194 g)
- Baking powder
1 ½ teaspoons (about 8 g)
- Ground cinnamon
1 teaspoon (about 3 g)
- Ground ginger
½ teaspoon
- Salted butter
½ cup (about 115 g)room temperature
- Light brown sugar
1 cup (about 194 g)
- Egg
2 (about 100 g)
- Vanilla extract
1 ½ teaspoons (about 8 ml)
- Milk
½ cup (about 120 ml)
INGREDIENTS
- 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 in salted butter into caramel bit by bit until smooth, then set aside
- 8. Arrange pear slices in the round pan
- 9. Pour caramel onto the pears
- 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 eggs to the butter-sugar mixture 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 the round pan
- 19. Bake until skewer tests clean - 35 min, 175°C
- 20. Let cool in pan - 10 min
- 21. Turn out carefully
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
