Prepare the Caramel Layer: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until it dissolves into a smooth caramel. Pour the caramel into a greased cake pan and arrange the pear slices on top.
Make the Cake Batter: In a bowl, whisk together the eggs and sugar until light and fluffy. Gradually add the oil, milk, and vanilla extract, mixing well. Sift together the baking flour and baking powder, then fold into the wet ingredients until just combined.
Assemble and Bake: Pour the batter over the caramelized pears in the cake pan. Bake at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes. Invert onto a serving plate so the pears and caramel are on top. Serve warm or at room temperature.
Serving Suggestions
Serve with a scoop of vanilla ice cream.
Drizzle with extra caramel sauce for added sweetness.
Enjoy with a cup of coffee or tea.
Top with whipped cream for a creamy contrast.
Cooking Tips
Use ripe but firm pears for the best texture and flavor.
Ensure the caramel is spread evenly in the pan to avoid sticking.
Don’t overmix the batter to keep the cake light and fluffy.
If you don’t have brown sugar, white sugar can be used as a substitute.
Nutritional Benefits
Rich in Fiber: Pears provide dietary fiber, which aids digestion.
Good Source of Protein: Eggs contribute to the protein content, supporting muscle health.
Lower in Fat: Using oil instead of butter in the cake batter reduces saturated fat.
Contains Antioxidants: Pears are rich in vitamins and antioxidants.
Dietary Information
Vegetarian: Yes
Gluten-Free: Use gluten-free flour as a substitute.
Dairy-Free: Substitute butter with a dairy-free alternative, and use plant-based milk.
Nut-Free: No nuts are included, making it suitable for those with nut allergies.
Nutritional Facts (Per Serving)
Calories: 320
Protein: 4g
Fat: 15g
Carbohydrates: 44g
Fiber: 3g
Sugar: 28g
Storage
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in the microwave or oven before serving to enjoy the cake at its best.
Why You’ll Love This Recipe
Simple Ingredients: Easy to find and affordable pantry staples.
Impressive Presentation: The caramelized pears create a beautiful top layer.
Versatile: Great for desserts, brunch, or a special treat.
Comforting Flavors: The warm caramel and spiced pears are perfect for any season.
Conclusion
This Pear Cake Recipe is a perfect blend of simplicity and elegance, making it an ideal dessert for both casual and special occasions. The caramelized pear topping adds a touch of sophistication, while the moist cake provides a comforting base. Whether served warm with ice cream or on its own, this cake is sure to become a beloved recipe in your collection. Enjoy the rich flavors and delightful textures that this cake offers.
Frequently Asked Questions
Can I use a different type of fruit?
Yes, apples or peaches work well as substitutes for pears.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in the refrigerator.
What if I don’t have vanilla extract?
You can use almond extract or leave it out if you prefer.
Can I use whole wheat flour instead of baking flour?
Yes, but the texture may be denser. You can mix whole wheat flour with all-purpose flour for a lighter result.
Is there a substitute for brown sugar?
White sugar or coconut sugar can be used as alternatives.
Can I omit the butter from the caramel?
The butter helps create a rich caramel, but you can use a dairy-free substitute if needed.
How can I tell if the cake is done baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Can I make this recipe without eggs?
Yes, you can use a flax egg or applesauce as an egg substitute.
Can I add spices to the cake batter?
Absolutely, cinnamon, nutmeg, or ginger would complement the flavors nicely.
How do I prevent the caramel from sticking to the pan?
Grease the pan well with butter or non-stick spray, and make sure to invert the cake while it’s still warm.
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