Ingredients
2 Eggs
1/3 cup (67g) Sugar
1/3 cup (80ml) Oil
1/3 cup (80ml) Milk
1 teaspoon Vanilla Extract
1 1/2 cups (200g) Baking Flour
1 tablespoon Baking Powder
2 Large Pears (peeled, cored, and sliced)
4 tablespoons (50g) Butter
1/2 cup (100g) Brown Sugar
Directions
Prepare the Caramel Layer: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until it dissolves into a smooth caramel. Pour the caramel into a greased cake pan and arrange the pear slices on top.
Make the Cake Batter: In a bowl, whisk together the eggs and sugar until light and fluffy. Gradually add the oil, milk, and vanilla extract, mixing well. Sift together the baking flour and baking powder, then fold into the wet ingredients until just combined.
Assemble and Bake: Pour the batter over the caramelized pears in the cake pan. Bake at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes. Invert onto a serving plate so the pears and caramel are on top. Serve warm or at room temperature.
Serving Suggestions
Serve with a scoop of vanilla ice cream.
Drizzle with extra caramel sauce for added sweetness.
Enjoy with a cup of coffee or tea.
Top with whipped cream for a creamy contrast.
Cooking Tips
Use ripe but firm pears for the best texture and flavor.
Ensure the caramel is spread evenly in the pan to avoid sticking.
Don’t overmix the batter to keep the cake light and fluffy.
If you don’t have brown sugar, white sugar can be used as a substitute.
Nutritional Benefits
Rich in Fiber: Pears provide dietary fiber, which aids digestion.
Good Source of Protein: Eggs contribute to the protein content, supporting muscle health.
Lower in Fat: Using oil instead of butter in the cake batter reduces saturated fat.
Contains Antioxidants: Pears are rich in vitamins and antioxidants.
Dietary Information
Vegetarian: Yes
Gluten-Free: Use gluten-free flour as a substitute.
Dairy-Free: Substitute butter with a dairy-free alternative, and use plant-based milk.
Nut-Free: No nuts are included, making it suitable for those with nut allergies.
Nutritional Facts (Per Serving)
Calories: 320
Protein: 4g
Fat: 15g
Carbohydrates: 44g
Fiber: 3g
Sugar: 28g
Storage
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in the microwave or oven before serving to enjoy the cake at its best.
