Caramelised Pear Upside Down Cake
makes: 8 servings
- 2/3 cup sugar (I use Turbinado for everything but any sugar will do)
- 2 large pears, peeled, cored, sliced into 1/4 in. thick slices
Cake:
- 1-1/3 cups AP (all purpose) flour
- 2/3 cup sugar
- 2 tbsp. grated fresh ginger
- 1-1/2 tsp. powdered cinnamon
- 1/2 tsp. powdered nutmeg
- 1/2 tsp. powdered allspice
- 1 tsp baking soda
- 1/2 tsp. salt
- 3 eggs
- 1/2 cup safflower oil (or any other neutral oil)
- 2/3 cup sugar
- 2 tbsp. grated fresh ginger
- 1-1/2 tsp. powdered cinnamon
- 1/2 tsp. powdered nutmeg
- 1/2 tsp. powdered allspice
- 1 tsp baking soda
- 1/2 tsp. salt
- 3 eggs
- 1/2 cup safflower oil (or any other neutral oil)
- 1 tbsp. vanilla extract
- 1 cup coarsely chopped pears
- 1 cup coarsely chopped pears
- Preheat the oven to 350°F. Grease the sides of a 9 in. springform pan.
- Make the topping: Melt the butter and sugar and pour into the greased springform pan. Working quickly, arrange the pear slices on the sugar, overlapping each slice over the previous.
- Make the cake: Whisk the flour, sugar, ginger, spices, baking soda, and salt in medium bowl to blend. Whisk the eggs, oil, and vanilla extract in a large bowl to blend. Mix in the chopped pears. Mix dry ingredients into the egg mixture to make a batter.
- Pour the batter over the pears in the prepared springform pan and bake the cake until a tester inserted into the center comes out clean, about 35 minutes. If the cake is not done yet, let it bake for another 5 minutes and test.
- Cool the cake in the pan for 15-20 minutes. Remove the springform side of the pan. Put a plate on the cake and invert the cake onto the plate. Serve warm, with or without vanilla ice cream or whipped cream.
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