French · Dessert
Caramelized Upside-Down Pear Cake
A petite French-style upside-down cake where pear halves caramelize in butter and brown sugar at the base of the tin, then get flipped to crown a tender vanilla-cinnamon sponge, served warm with its own sticky caramel.
$1
15 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
309Calories
3.9gProtein
13.1gFat
44.9gCarbs
27gSugar
2.9gFiber
196mgSodium
78mgChol
7.7gSat Fat
145mgPotassium
41mgCalcium
1.4mgIron
0.1mcgVitamin B12
3.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Herbal Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Melt the butter in a small pan over low heat, pour it into the base of a small 14cm cake tin, and scatter the brown sugar evenly over it.
2
Arrange the pear halves cut-side down over the buttery sugar in a tight single layer.
3
In a bowl, whisk the egg with the white sugar until pale, then stir in the cream and vanilla extract.
4
Sift the flour, baking powder and cinnamon over the egg mixture and fold gently until just combined and smooth.
5
Pour the batter carefully over the arranged pears, spreading it to the edges of the tin.
6
Bake at 180°C (350°F) for 28-32 minutes until the sponge is golden and a skewer inserted into the cake comes out clean.
7
Rest the cake in the tin for 5 minutes, then run a knife around the edge and invert it onto a plate so the caramelized pears sit on top.
8
Slice in half and serve warm in two bowls, spooning any extra caramel from the tin over each portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Pear, peeled, halved, cored,
- 20g20g Butter, melted,
- 25g25g Brown Sugar,
- 35g35g All Purpose Flour,
- 25g25g Egg, beaten,
- 15g15g Sugar White,
- 2g2g Baking Powder,
- 15g15g Heavy Cream,
- 3g3g Vanilla Extract,
- 1g1g Cinnamon Ground,
