Caramelized Pear Upside-Down Cake
Experience the delightful decadence of our Caramelized Pear Upside-Down Cake. Inspired by a classic recipe from the Australian Good Taste magazine, this dessert combines the tender sweetness of pears with a rich, buttery cake, all enveloped in a luxurious toffee glaze. Perfectly spiced with ginger and cinnamon, the cake promises a sensational treat for your taste buds, making it an ideal choice for any special gathering or simply when you need a pampering delicacy. Utilizing Australian measurements, this recipe bridges traditional flavors with a modern twist, rendering a scrumptious cake every time.
8
Servings
400
Calories
13
Ingredients
Ingredients
butter
125 g (softened)
brown sugar
2/3 cup (firmly packed)
eggs
2 (at room temperature)
light sour cream
1/2 cup
self-raising flour
1 1/4 cups
baking powder
1/2 teaspoon
ground ginger
1 teaspoon
ground cinnamon
1/2 teaspoon
pears
3 (cored, peeled, and halved)
sugar
2/3 cup
water
1/4 cup
boiling water
1/4 cup
clotted cream
(to serve)
Instructions
1
Preheat your oven to 180°C (350°F). Generously butter a 20cm (approximately 8-inch) round cake tin to ensure easy release later.
2
Prepare the toffee topping first: In a small saucepan, combine the sugar and 60ml (1/4 cup) of water. Stir over medium heat until the sugar completely dissolves.
3
Increase the heat and bring the syrup to a boil, avoiding any stirring. Let it boil until it turns a rich golden brown. To prevent crystallization, occasionally brush down the sides of the saucepan with a pastry brush dipped in water.
4
Once the desired color is achieved, immediately remove the pan from the heat. Carefully add 60ml (1/4 cup) of boiling water. Be cautious as the mixture might splatter.
5
Stir the mixture until it becomes smooth and velvety. If necessary, return it to the heat for a brief moment to fully dissolve any unmelted sugar. Pour the toffee evenly into the base of the prepared cake tin and set aside.
6
In a mixing bowl, cream the butter and firmly packed brown sugar together using an electric mixer until the mixture is pale and fluffy.
7
Add the eggs, one at a time, beating well after each addition. Then, mix in the light sour cream until well incorporated.
8
In a separate bowl, sift together the self-raising flour, baking powder, ground ginger, and ground cinnamon. Gently fold these dry ingredients into the wet mixture until just combined.
9
Core, peel, and halve the pears. Arrange the pears, flat side down, over the toffee layer in the cake tin.
10
Carefully spoon the cake batter over the pears, spreading it evenly to cover the fruit.
11
Bake in the preheated oven for approximately 50-55 minutes, or until a skewer inserted into the cake's center comes out clean, indicating the cake is fully cooked.
12
Allow the cake to stand in the tin for 5-10 minutes before inverting it onto a serving platter.
13
Serve warm slices of the cake with a dollop of clotted cream for an exquisite dessert experience.
Nutrition Information
18.75g
Fat
55g
Carbs
3.25g
Protein
35g
Sugar
300mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Pear Upside-Down Cake?
It is a decadent dessert featuring tender pears and a buttery spiced cake topped with a rich toffee glaze, inspired by Australian Good Taste magazine.
What size cake tin is required for this recipe?
You should use a 20cm (approximately 8-inch) round cake tin.
At what temperature should I preheat my oven?
The oven should be preheated to 180°C (350°F).
How many servings does this cake provide?
This recipe makes 8 servings.
What are the nutritional calories per serving?
Each serving contains approximately 400 calories.
How long does the cake need to bake?
The cake typically bakes for 50 to 55 minutes.
How do I know when the cake is finished cooking?
The cake is ready when a skewer inserted into the center comes out clean.
What ingredients are used for the toffee topping?
The toffee topping is made using 2/3 cup of sugar, 1/4 cup of water, and an additional 1/4 cup of boiling water.
How do I prepare the toffee topping?
Dissolve sugar in water over medium heat, boil without stirring until golden brown, then carefully stir in boiling water until smooth.
How can I prevent sugar crystallization while making toffee?
Occasionally brush down the sides of the saucepan with a pastry brush dipped in water while the syrup is boiling.
Should I stir the sugar while it is boiling for toffee?
No, avoid stirring the syrup once it starts to boil to ensure it develops the correct texture.
How should the pears be prepared for this cake?
The pears should be cored, peeled, and halved before being placed in the tin.
How many pears are needed?
This recipe requires 3 pears.
What spices are included in the cake batter?
The batter is flavored with 1 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon.
What type of flour is used in this recipe?
The recipe calls for 1 1/4 cups of self-raising flour.
How much fat is in one serving of this cake?
Each serving contains 18.75g of fat.
Is there any protein in this dessert?
Yes, there is 3.25g of protein per serving.
What is the carbohydrate and sugar content?
Each serving has 55g of carbohydrates and 35g of sugar.
How much sodium is in this cake?
There is 300mg of sodium per serving.
What is the role of light sour cream in the batter?
Light sour cream adds moisture and a rich texture to the cake batter.
What temperature should the eggs be?
The 2 eggs should be at room temperature for the best results.
How should I arrange the pears in the cake tin?
Place the pear halves flat side down over the toffee layer in the base of the tin.
How long should the cake rest before inverting it?
Allow the cake to stand in the tin for 5-10 minutes before inverting it onto a platter.
What is the recommended serving suggestion?
It is best served warm with a dollop of clotted cream.
What type of sugar is used for the cake batter?
The cake batter uses 2/3 cup of firmly packed brown sugar.
How should the butter be prepared for the batter?
The 125g of butter should be softened before creaming it with the brown sugar.
Does this recipe include baking powder?
Yes, it includes 1/2 teaspoon of baking powder in addition to the self-raising flour.
What tags are associated with this recipe?
Tags include dessert, cake, upside-down cake, toffee, pear, and Australian dessert.
Can I use cold water for the final toffee step?
No, the recipe specifies 1/4 cup of boiling water to ensure the toffee remains smooth and doesn't seize.
Is this a seasonal dessert?
Yes, it is often categorized as a seasonal comfort food treat due to the use of pears and warming spices.