Name: Caramelized Pear Upside-Down Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (105 g) sugar; 2 tbsp (30 ml) water; 1 can (28 oz/796 ml) pear halves in juice, drained and halved lengthwise; 1/2 cup (125 ml) milk; 1/2 cup (115 g) unsalted butter, cubed; 1 1/2 cups (225 g) unbleached all-purpose flour; 1 tbsp ground ginger; 2 tsp baking powder; 1/2 tsp baking soda; 1 pinch salt; 2 eggs, at room temperature; 1 cup (210 g) sugar; 1 tsp (5 ml) vanilla

Preparation

Caramel and Pears
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm), 8-cup (2 litre) soufflé dish.
- In a small pot over medium-high heat, warm the sugar and water without stirring until an amber caramel forms. Pour the caramel into the bottom of the soufflé dish. Arrange the pears in a circle to form a rosette. Place a few pear pieces at the centre of the rosette.
Cake
- In another small pot, heat the milk and butter until the butter has melted. Let cool.
- In a bowl, combine the flour, ginger, baking powder, baking soda and salt.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale and doubled in volume, about 5 minutes. With the machine running on low speed, add the dry ingredients alternating with the cooled milk mixture until smooth. Spread the batter out in the soufflé dish.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 1 hour on a wire rack. Run a thin blade between the cake and the side of the dish. Turn the cake over onto a plate to unmould. The cake will keep for 3 days, covered, at room temperature.

Caramelized Pear Upside-Down Cake

Categories

Ingredients

Caramel and Pears

Cake

Preparation

Caramel and Pears

Cake

Personal Note