Tuesday, July 19, 2005

Very easy upside down pear and caramel cake



I had to decide very quickly on Friday afternoon what dessert I would make and take to our friend's place for dinner. I did not want to waste time shopping or making pastry so this was the best product I could come up with the ingredients on hand - brown sugar, walnuts and a tin of pears. I thought a pudding would suit the cold evening as well then remembered how people enjoyed eating this pudding-like pear cake with caramel sauce all rolled into one last time I made it.

I made it once many years ago but was unable to find the same recipe I found this recipe on the internet at this address. I decided to dot some walnuts throughout the bottom of the cake as well. It smells divine whilst baking all that caramelly goodness. The other thing is that it is quite a big cake and would serve 8 people quite easily. It is also a cake which is quite lovely served warm with ice-cream and cream and extra caramel sauce though I didn't remember about the need for extra caramel sauce till later that night.

Despite the link above I will repeat the recipe here in case that link ever dies.

Pear Caramel Cake

Ingredients
340g unsalted butter
175g brown sugar
4 ripe pears (or one tin of pears)
300g caster sugar
3 eggs
250g plain flour
1½ tsp baking powder
1½ tsp ground mixed spice
250ml milk

Method
Melt 170g butter in a heavy based saucepan over low heat. Pour into a prepared 26cm round springform pan. Sprinkle brown sugar over melted butter.

Peel, core and cut pears into thick slices arranging over the base of the pan, slightly overlapping. ( A small tin of pears works very well too)

Beat remaining butter and caster sugar using an electric mixer until light and fluffy. Add eggs one at a time, beating after each addition. Sift flour, baking powder and spices into bowl and fold in.

Fold in milk and mix gently by hand to form a smooth batter. Spread batter over pears being careful not to move any. Bake in a pre-heated 180 C oven for 1 hour. Cool for 10 minutes in pan, invert onto a serving plate and serve immediately.


4 comments:

T said...

that looks so delectable! i love pears and caramel on their own, so im sure this is a winner.

Lushlife said...

Thanks for dropping by Tanvi, it is a truly delicious cake and one of my old standbys and uses quite inexpensive ingredients for a quality looking outcome.

Lilla said...

Hello, this was the first one I tried from your blog, and it was the yummiest thing!!! To be honest, it didn't look very promising in the oven, but I followed the recipe all the way through and it turned out beautifully and smelt devine! I put some crushed pecan and took it to a friend's place for a dinner party, and God, I was popular with it! :oD Thanks! :o)

Lushlife said...

Hi Lilla

I love these inverted recipes - the caramelisation is just the best!

A.

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Mother of two with one of each. Wife of one.Dogless. Busy working five days a week, baking and cooking when time allows. Writing rarely these days. Wishing I had time to read more often.