Easy Pear Upside Down Cake
Golden caramel, juicy pears, fluffy spiced cake and crunchy crumble, this pear upside down cake really does have it all!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 160C/320F. Cut a circle of parchment paper about 5 cm larger in diameter than the base of the cake tin. Prepare enough strips of parchment to cover the sides of the tin too. Lightly grease the base and partway up the sides of the cake tin. Place the strips of paper around the side on first, ensuring they are well stuck down without any creases which might allow caramel to slip through. Place the circle of parchment in the base of the tin, smoothing out any air bubbles or creases. Press firmly into the corner of the tin and flatten as much as possible up the sides, using a little extra butter if required. This extra paper up the sides helps keep the caramel contained and within the base, allowing for it to bubble a little up the side during baking.
Melt the butter, then pour it over the base of the tin, swirling to completely cover the bottom. Sprinkle the sugar over the melted butter in an even layer. Set aside. Peel the pears, then cut the top and bottom off to level and make them all more or less the same size. Cut each pear in half, then remove the core and seeds before cutting each half once more to create quarter pieces. Place the pears in a spiral pattern around the edge of the tin, cut side down, squeezing them in together snugly. If needed, cut an additional piece to place, rounded side down, in the middle to fill the space. Set the tin aside whilst making the cake and crumble mixtures.
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Continue Reading at Moversandbakers →Chef's Notes
Make sure you have all tools and ingredients prepared before you start mixing: line the baking tins with baking paper, preheat the oven and get the ingredients out ready to use. It is easy to forget something and get flustered for it once you get started!
Speaking of lining the tin, this is an especially important step, so take time to read through this step carefully to get the best results out of your baking.
Try to use pears of similar size so you get a uniform spiral around the cake once it’s turned out.
To core the pears, I use a melon baller once I’ve halved the pears. I rather like the rounded shape made by it, but if you don’t have one of these, simply cut the core out of the pears with a knife.
If you cannot find buttermilk, you can make it at home. Simply mix equal quantities of milk and Greek yogurt for a super simple homemade version!
Spread the cake mixture evenly over the pears, gently easing it into the grooves between the pears around the edge. Make sure to level the top too, so that the cake doesn’t bake unevenly resulting in a wobbly cake base once upturned!
The crumble is totally an optional extra, but gives a wonderful extra texture and crunch to the cake which I absolutely love!
Allow the cake to cool in the tin for 10 minutes before turning out. If turned out too soon, the caramel and cake are likely to stick to the paper and tear, spoiling the finish of this impressive dessert.
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