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Upside Down Pear Cake Recipe

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This Upside Down Pear Cake features a caramelized base of golden syrup topped with tender, juicy pears and a moist almond and orange zest cake. Baked to perfection with browned butter for rich flavor, this elegant dessert is perfect for serving with ice cream on special occasions or cozy gatherings.

Ingredients

For the Pear Base

  • 60g/2oz golden syrup
  • 500g/1.1lbs pears (firm, peeled, quartered and cored)

For the Cake Batter

  • 100g/3.5oz browned butter (melted)
  • 100g/3.5oz caster or superfine sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon finely grated orange zest
  • 100g/3.5oz almond meal
  • 40g/1.4oz plain all purpose flour
  • 1 teaspoon baking powder
  • 60ml/2flozs buttermilk

Instructions

  1. Preheat and Prepare Pears: Preheat your oven to 160°C (320°F) fan forced. Line the base and sides of a 19cm (7.5 inch) springform tin with baking parchment. Pour the golden syrup evenly across the base. Peel the pears, halve them, scoop out seeds with a melon baller, trim the tops and bottoms, then halve again to make quarters. Arrange the pears on top of the golden syrup and cover to prevent browning.
  2. Mix Wet Ingredients: In a mixer fitted with a paddle attachment, beat the melted browned butter and caster sugar on high speed for 2 minutes until light and combined. Add the eggs one at a time, beating well after each addition. Then add the vanilla bean paste and grated orange zest, mixing to incorporate.
  3. Combine Dry Ingredients and Batter: In a separate jug or bowl, whisk together almond meal, flour, and baking powder. Gradually add this dry mixture to the wet ingredients on low speed, alternating with the buttermilk. Mix just until the batter is combined; avoid overmixing to keep the cake tender.
  4. Assemble and Bake: Spoon the cake batter evenly over the pears, spreading gently with an angled spatula to cover all the fruit. Place the springform tin onto a tray to catch any overflow from the syrup. Bake in the preheated oven for 60 minutes, then cover loosely with foil and bake for an additional 15-20 minutes. The cake is done when the center springs back when lightly pressed and is no longer wobbly.
  5. Serve: Allow the cake to cool slightly before removing from the tin. Serve warm or at room temperature with your favorite ice cream or cream.

Notes

  • Ensure pears are firm to avoid them becoming mushy during baking.
  • Browned butter adds a nutty depth; don’t skip this step for best flavor.
  • Do not overmix the batter; it can make the cake dense.
  • Use a tray under the springform tin to catch any syrup drips during baking.
  • Serving with ice cream complements the warm sweetness of the cake perfectly.

Find it online: https://recipefeastful.com/upside-down-pear-cake-recipe/