Indulge in the rich flavours of our Spiced Upside-Down Pear Cake, a dessert that combines the natural sweetness of ripe pears with a medley of warming spices. This cake offers a moist, tender crumb topped with caramelized pears, making it a perfect treat for any occasion.
The texture of this Spiced Upside-Down Pear Cake is to die for. Think sticky date pudding vibes! The caramel seeps down through the cake when you flip it after cooking, making it super moist, sweet and delicious with every bite. We don’t poach or pre cook the pear, so they don’t go mushy and still provide and interesting textural element to the cake .
Why You’ll Love This Recipe
- Aromatic Spices: Cinnamon, ginger, and nutmeg infuse the cake with a warm, inviting aroma.Evil Twin Kitchen
- Moist Texture: The caramel seeps into the cake, ensuring each bite is delectably moist.
- Simple Preparation: No need to pre-cook the pears; this recipe streamlines the process without compromising on taste.
The smells that will waft through your kitchen when you cook this cake will make your tummy rumble in anticipation, thanks to the spices of cinnamon, ginger and nutmeg. There’s something undeniably magical about the marriage of seasonal fruits and warm, comforting spices in a homemade cake.
The caramelised pear topping is the perfect complement to the tender and aromatic spiced cake. Whether you serve it as a dessert after a hearty meal or as a sweet accompaniment to your afternoon tea, one thing is for sure – it will warm your heart and delight your senses. Serve it with freshly whipped cream, crème fraiche or ice-cream for a really indulgent treat!
So, why wait? Get into the kitchen, whip up this delightful creation, and savour the flavours in every bite. Your taste buds will thank you! Happy Cooking!
Spiced Upside-Down Pear Cake
Equipment
- 1 electric mixer
- 1 Large mixing bowl
- 1 22cm Spring Form Cake Tin
- 1 saucepan or fry pan
Ingredients
- 2 pears
- 1 juice of 1 lemon
- 1½ cups brown sugar 1 cup for cake batter, ½ cup for caramel
- 250 grams butter 150 grams for cake batter, 100 grams for caramel
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp baking powder
Instructions
- Pre-heat a fan forced oven to 160℃.
- Line the base and sides of the cake tin with baking paper.
- Peel and slice the pears, cover in lemon juice to stop the browning and set aside until needed.
- Add 1 cup of brown sugar and 150 grams of softened butter to a large mixing bowl and beat with the electric mixers until smooth and creamy (about 2 minutes).
- Add eggs, vanilla and drained juice from the pears and beat again until well combined (about 30 seconds).
- Now add the dry ingredients: self-raising flour, cinnamon, ginger, nutmeg and baking powder and beat until well combined (about 2 minutes).
- Set the cake batter aside and start on the caramel.
- Heat a saucepan or small fry pan over medium heat and add the butter until mostly melted, then add the sugar and cook together until is starts to bubble.
- Take off the heat, stir and quickly pour caramel into the base of the cake tin.
- Place pears in an attractive pattern on top of the caramel and then pour over the cake batter (make sure to work quickly, so the caramel doesn't spill out of the tin).
- Bake in the oven for 40 minutes. Use a knife or a skewer to test if the batter is done by inserting it into the centre of the cake, if it comes out clean its ready.
- Allow the cake to sit for 5 minutes, before carefully flipping it. Do this by covering the top of the cake tin with a large plate and quickly flipping it so the plate ends up on the bottom and tin is upside-down on top. Use tea towels or oven gloves so you don't burn your hands.
- Allow the cake to sit for 5 minutes before removing the cake tin from the top.
- Serve warm or at room temperature with freshly whipped cream, crème fraiche or vanilla ice cream.