Step 1: Prepare the Caramelized Pears
Caramelize the sugar: In a medium saucepan, combine 140 g (2/3 cup) of sugar and 5-6 tablespoons of water. Stir gently over medium heat until the sugar dissolves and starts to caramelize. Continue cooking without stirring, swirling the pan occasionally, until the sugar turns a deep amber color. This will take about 5-7 minutes.
Pour the caramel into the pan: Carefully pour the caramel into the bottom of a greased 26 cm (10-inch) cake pan, spreading it evenly.
Arrange the pears: Peel, core, and slice 3-4 medium pears. Arrange the pear slices in a circular pattern over the caramel in the cake pan, ensuring they are evenly distributed. Set aside while you prepare the cake batter.
Step 2: Prepare the Cake Batter
Cream the butter and powdered sugar: In a large mixing bowl, beat 200 g (7 oz) of softened butter and 160 g (1 1/3 cups) of powdered sugar together until light and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and creamy.
Sift the dry ingredients: In a separate bowl, sift together 200 g (1 2/3 cups) of all-purpose flour and 1 teaspoon of baking powder.
Combine the wet and dry ingredients: Gradually fold the sifted flour and baking powder into the butter mixture using a spatula. Mix until just combined, being careful not to overmix the batter. The batter should be smooth and slightly thick.
Step 3: Assemble and Bake the Cake
Pour the batter over the pears: Carefully spoon the prepared cake batter over the caramelized pears in the cake pan. Use a spatula to spread the batter evenly, ensuring it covers all the pears.
Bake the cake: Preheat the oven to 160°C (320°F) with the fan on. Place the cake in the oven and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Cool and Invert the Cake
Cool the cake: Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
Invert the cake: After the cake has cooled slightly, run a knife around the edges to loosen it from the pan. Place a serving plate over the top of the pan and carefully invert the cake onto the plate. The caramelized pear layer should now be on top, showcasing the beautiful pear slices.
Cool completely: Let the cake cool to room temperature before slicing.
Step 5: Serve
Slice and serve: Once the cake has cooled, slice it into wedges and serve. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Tips
Caramel tips: Be sure to keep a close eye on the caramel as it cooks to prevent it from burning. Once it turns amber, remove it from the heat immediately.
Pears: Use firm pears that hold their shape during baking, such as Bosc, Bartlett, or Anjou pears. Avoid overly ripe pears, as they may become too soft in the cake.
Room temperature ingredients: Ensure that the butter and eggs are at room temperature before making the batter. This helps create a smooth and evenly mixed batter.
Cooling: Allow the cake to cool slightly before inverting to ensure that the caramel has set enough to hold the pear slices in place.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 38 g
Fat: 18 g
Saturated Fat: 11 g
Fiber: 2 g
Sugar: 28 g
Sodium: 150 mg
Calcium: 3% DV
Iron: 6% DV
Frequently Asked Questions (FAQs)
Can I use other fruits besides pears?
Yes, you can substitute the pears with apples, peaches, or even pineapples. Just ensure that the fruit is sliced evenly and not overly ripe.
How can I prevent the caramel from hardening?
Work quickly when pouring the caramel into the cake pan to prevent it from hardening. If it does harden, place the cake pan in a warm oven for a few minutes to soften the caramel before arranging the pears.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered at room temperature or refrigerate it and bring it to room temperature before serving.
What can I serve with this cake?
This cake is delicious on its own, but it also pairs well with whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Can I use brown sugar instead of white sugar for the caramel?
Yes, using brown sugar will give the caramel a deeper, molasses-like flavor. The process for making the caramel remains the same.
Conclusion
This Caramelized Pear Upside-Down Cake is an elegant and flavorful dessert that’s sure to impress your guests. The combination of sweet, buttery caramel and tender pears is a match made in heaven, while the light and fluffy cake provides the perfect base. With minimal preparation and baking time, this cake is both easy and indulgent, making it a wonderful choice for any occasion. Whether you serve it warm with a scoop of ice cream or enjoy it on its own, this cake will quickly become a favorite in your dessert repertoire.
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