Caramelized Pear Upside-Down Cake

Table of Contents

For the Caramelized Pear Layer:

- Sugar: 140 g (2/3 cup)
- Water: 5-6 tablespoons
- Pears: 3-4 medium, peeled, cored, and sliced

For the Cake Batter:

- Eggs: 4 large
- All-purpose flour: 200 g (1 2/3 cups)
- Baking powder: 1 teaspoon

Baking Information:

- Baking pan: 26 cm (10 inches) in diameter
- Baking temperature: 160°C (320°F) in a fan oven

1. Caramelize the sugar: In a medium saucepan, combine 140 g (2/3 cup) of sugar and 5-6 tablespoons of water. Stir gently over medium heat until the sugar dissolves and starts to caramelize. Continue cooking without stirring, swirling the pan occasionally, until the sugar turns a deep amber color. This will take about 5-7 minutes.
2. Pour the caramel into the pan: Carefully pour the caramel into the bottom of a greased 26 cm (10-inch) cake pan, spreading it evenly.

Arrange the pears: Peel, core, and slice 3-4 medium pears. Arrange the pear slices in a circular pattern over the caramel in the cake pan, ensuring they are evenly distributed. Set aside while you prepare the cake batter.

1. Cream the butter and powdered sugar: In a large mixing bowl, beat 200 g (7 oz) of softened butter and 160 g (1 1/3 cups) of powdered sugar together until light and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed.
2. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and creamy.

Sift the dry ingredients: In a separate bowl, sift together 200 g (1 2/3 cups) of all-purpose flour and 1 teaspoon of baking powder.
Combine the wet and dry ingredients: Gradually fold the sifted flour and baking powder into the butter mixture using a spatula. Mix until just combined, being careful not to overmix the batter. The batter should be smooth and slightly thick.

1. Pour the batter over the pears: Carefully spoon the prepared cake batter over the caramelized pears in the cake pan. Use a spatula to spread the batter evenly, ensuring it covers all the pears.

Bake the cake: Preheat the oven to 160°C (320°F) with the fan on. Place the cake in the oven and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

1. Cool the cake: Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
2. Invert the cake: After the cake has cooled slightly, run a knife around the edges to loosen it from the pan. Place a serving plate over the top of the pan and carefully invert the cake onto the plate. The caramelized pear layer should now be on top, showcasing the beautiful pear slices.

Slice and serve: Once the cake has cooled, slice it into wedges and serve. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

- Caramel tips: Be sure to keep a close eye on the caramel as it cooks to prevent it from burning. Once it turns amber, remove it from the heat immediately.

- Pears: Use firm pears that hold their shape during baking, such as Bosc, Bartlett, or Anjou pears. Avoid overly ripe pears, as they may become too soft in the cake.
- Room temperature ingredients: Ensure that the butter and eggs are at room temperature before making the batter. This helps create a smooth and evenly mixed batter.
- Cooling: Allow the cake to cool slightly before inverting to ensure that the caramel has set enough to hold the pear slices in place.