Caramelized, Upside-down Pear Cake

 

 

Last week’s fruit CSA consisted of fresh pears. Usually, I would make pear clafoutis with these sweet, yummy babies and go automatically to max excitement level but when I announced my intentions, the truth came out: neither R. NOR R’s brother, like it. 

THEY DON’T LIKE CLAFOUTI. WHAT. If you can imagine my shock and disbelief. It was crushing and I still haven’t gotten over it. 

For those unfamiliar, it’s a french dessert where a light custard is baked with fruits like cherries or plums. When cooled, it tastes like a yummy, firm pudding. 

But given that neither of them enjoyed it the last times I made it (3! I’ve made this at least 3 times!!!), I reluctantly took it as a chance to try a new thing with pears. So I found this recipe for Caramelized, Upside-down Pear Cake on finecooking.com. Here is how I would edit it:

 

Caramelized, Upside-down Pear Cake

  1. Slice the pears into 1/4” slices, and arrange in beautiful, decorative spirals at the bottom of a buttered cake pan lined with parchment (I slapped mine on because my pears were tiny). 
  2. Make the caramel topping:

    3/4 cup sugar
    Juice from one piece of quartered lemon
    4 tbsp butter

    Melt the sugar in a saucepan with lemon juice and let it turn from clear, to a light translucent brown, about 10 minutes. Take the saucepan off the flame and melt 4 tbsp butter into the liquid, whisking thoroughly. Drizzle the caramel over the pears.

  3. For the cake batter, mix the dry ingredients first in a bowl:
    1-1/2 cups flour
    1-3/4 tsp. baking powder
    1/2 tsp. ginger
    1/2 tsp. cinnamon
    1/4 tsp. salt

    And then mix the wet ingredients:
    1 stick of butter
    1 cup light brown sugar
    2 eggs
    1/2 cup milk
    1 tbsp. vanilla extract

    Cream together the butter and the sugar, then stir together the rest of the ingredients. Add the dry to the wet ingredients, and mix gently until the batter is uniform throughout. Pour over your prepped pears. Bake at 350 degrees for 40 minutes until a knife inserted into the center comes out clean. 

    Cool, and flip over your cake onto a plate. It will look like this, and your cake will be moist, crumbly, and divine. Zest some lemon peel over that. Shiietttt. 

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