Upside Down Pear Cake Recipe
Upside Down Pear Cake is an easy to prepare dessert recipe which you will simply love. I bet, you will surely get a huge fan following for this one!
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| Orange juice | 2 Tablespoon | |
| Pears | 4 | |
| Finely chopped ginger | 2 Tablespoon, preserved | |
| Butter | 1/2 Cup (16 tbs) (Cake Layer:) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) (Cake Layer:) | |
| Eggs | 2 (Cake Layer:) | |
| All purpose flour | 1 Cup (16 tbs) (Cake Layer:) | |
| Ground almonds | 1/4 Cup (16 tbs) (Cake Layer:) | |
| Baking powder | 1 Teaspoon (Cake Layer:) | |
| Baking soda | 1/4 Teaspoon (Cake Layer:) | |
| Salt | 1 Pinch (Cake Layer:) | |
| Orange juice | 1/3 Cup (16 tbs) (Cake Layer:) |
Directions
Pear Layer: In heatproof 9 or 10 inch (23 or 25 cm) square or deep round cake pan, melt together butter and sugar; stir in orange rind and both juices.
Remove from heat.
Peel pears; halve lengthwise and core.
Cut each half into 3 wedges and arrange in neat rows in butter-sugar mixture in pan; cook, uncovered, over medium heat for 5 minutes, basting pears occasionally with butter-sugar mixture.
Sprinkle with ginger and set aside.
Cake Layer: In mixing bowl, cream together butter and sugar; beat in eggs.
In separate bowl, stir together flour, almonds, baking powder, soda and salt.
Stir into creamed mixture in 3 parts, alternating with orange juice in 2 parts.
Spread evenly over pears.
Bake cake in 375°F (190°C) oven for 30 minutes or until cake springs back when lightly touched in centre and juices bubble around edges.
Let cool in pan for 5 minutes, then turn out upside down onto large serving plate.
Scrape any juicy pieces left in pan onto cake.
Remove from heat.
Peel pears; halve lengthwise and core.
Cut each half into 3 wedges and arrange in neat rows in butter-sugar mixture in pan; cook, uncovered, over medium heat for 5 minutes, basting pears occasionally with butter-sugar mixture.
Sprinkle with ginger and set aside.
Cake Layer: In mixing bowl, cream together butter and sugar; beat in eggs.
In separate bowl, stir together flour, almonds, baking powder, soda and salt.
Stir into creamed mixture in 3 parts, alternating with orange juice in 2 parts.
Spread evenly over pears.
Bake cake in 375°F (190°C) oven for 30 minutes or until cake springs back when lightly touched in centre and juices bubble around edges.
Let cool in pan for 5 minutes, then turn out upside down onto large serving plate.
Scrape any juicy pieces left in pan onto cake.
Chef
