Pear Upside-Down Cake
Autumn Sophistication!
I love a good cooking magazine, or in this case a Fine Cooking (November 2008 No. 9). This issue includes how to make classic caramel sauce and several desserts to make with the sauce. The Pear-Upside Down Cake is the only one I’ve ever cared about, and I return to it each fall. I make a couple changes, such as not peeling the pears, and baking in an oversized oven proof dish to maximize the caramelized surface area.
Are you are planning your Thanksgiving menu? Consider switching it up and wowing your guests with these classy pears all fanned out to the nines. Once through their caramelized perfection your fork will sink into sticky cake redolent with ginger, cinnamon and browned sugar. With a scoop of vanilla ice cream and a cup of coffee you will feel 💯.
Cheers to sweater weather and warm comfort flavours! And a very happy Thanksgiving to all!
**Scroll down to see some caramel videos. I’d be thankful this season if you don’t judge them too harshly!
Measure out your ingredients first. Here’s everything for the cake batter.
Mixing eggs, one at a time, into the butter and brown sugar mixture.
Add the milk mixture and flour mixture alternatively. Milk-flour-milk-flour-milk-flour-milk-flour-milk DONE!
Ingredients
2 medium firm pears thinly sliced
Caramel
1 cup white sugar
1/4 teaspoon lemon juice
1/4 cup water
4 tablespoons butter, cut into thick slices
Cake
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup homo milk (3.25% fat)
1 1/2 teaspoons vanilla
1 stick butter (8 tablespoons), softened
1 cup brown sugar
2 large eggs
*Notes
Serve the cake hot or cold.
It is fantastic with vanilla ice cream.
Keep under a pie dome/big bowl, lest the caramel sticks to the wrap.
It will still be great after 3-4 days, if it happens to last that long.
Pear Upside-Down Cake
Servings Time 30 active, 45 baking
Recipe adapted from Fine Cooking Magazine
Directions
Caramelized Pear Topping
Prepare a round cake pan by buttering the bottom and sides and laying parchment at the bottom. Fan out the pears and fill in the middle with smaller slices or pieces to fit. Set aside.
Make the caramel by adding sugar, lemon juice and water to a medium saucepan over medium-high heat. Bring to a boil and watch it closely, over the next 5-8 minutes it will turn into a light amber colour. When this happens, remove from heat and whisk in the 4 tablespoons of butter, one at a time. Pour the buttery caramel sauce evenly over the pears.
Cake Batter
Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Whisk to mix evenly. Set aside
In a separate small bowl or measuring cup, combine the milk and vanilla. Set aside.
In a stand mixer, or with a hand mixer, beat the butter on medium-high until light and fluffy. Slowly add the brown sugar. Turn up the speed and beat for 2 minutes, the mixture should become lighter in colour.
Reduce the speed in order to add the eggs, one at a time, without splashing yourself.
Next, add the flour mixture and the milk mixture in several additions. Aim for 5, starting and ending with milk. Scrape down the sides of the bowl when needed. Stop the mixer when everything is fully blended. Over mixing can cause the cake to be tough.
Spoon the batter evenly over the pears and caramel and spread it out evenly. Bake at 350°F for 35-45 minutes. A toothpick stuck into the centre should come out clean.
After baking, allow it to cool for about 10 minutes before turning your right-side-up cake upside down. Run a knife around the cake to loosen the edges. Place a plate on top and turn upside down so the cake falls out onto the plate. Peel off the parchment paper and it is ready to serve!
Watch as the clear sugar turns into an amber caramel. As the colour begins to turn, give it a swirl to make sure it cooks evenly.
Stirring butter into basic caramel sauce. I was listening to Dark Poutine a Canadian true crime podcast while stirring in my butter. Maybe if you’re making this with family around listen to something more cheerful.
PS, could someone teach me how to remove the volume from my videos? I’m new.
Next step, pour over pears in a buttered cake pan lined with parchment paper.This is a screen shot of a video. I really need help with videos…
Eat me.
