Pear Upside-Down Cake
Pear Upside-Down Cake
Ingredients:
(for 21 cm/ 9" cake pan)
5 pears (about 1,5 kg)
170 g unsalted butter I
130 g light brown sugar
the following ingredients should be at room temperature:
100 g unsalted butter II
130 g granulated sugar
90 g eggs
7 ml/(1/2 Tsp) vanilla extract
230 g flour
12 g baking powder
110 ml milk
100 ml heavy cream
Poaching Syrup:
600 ml water
300 g granulated sugar
1/2 lemon, cut into wedges
5 ml/ 1tsp vanilla extract
Poaching the pears: Combine all the ingredients for the syrup in a saucepan and bring to a boil. Peal the pears, cut in quarters and core. Each pear should be placed in a bowl and few drops lemon juice should be squeezed over. Depending on the pears used, poaching will continue in two different ways:
Ingredients:
(for 21 cm/ 9" cake pan)
5 pears (about 1,5 kg)
170 g unsalted butter I
130 g light brown sugar
the following ingredients should be at room temperature:
100 g unsalted butter II
130 g granulated sugar
90 g eggs
7 ml/(1/2 Tsp) vanilla extract
230 g flour
12 g baking powder
110 ml milk
100 ml heavy cream
Poaching Syrup:
600 ml water
300 g granulated sugar
1/2 lemon, cut into wedges
5 ml/ 1tsp vanilla extract
1. for firm and not well ripped pears: Add the pears to the boiling syrup and boil for 3-4 min. Reduce the heat and simmer slowly until the fruit becomes tender. Remove from the heat and leave to cool in the syrup.
2. for softer fruit: Add the peaces to the boiling syrup and immediately lower the heat. Simmer slowly until tender without bringing to boil. Leave to cool in the syrup.
Melt the butter I. Add the brown sugar and stir continuously until paste is achieved. Pour it in the cake pan. Remove the pears from the syrup and arrange them in the pan round side down. Cream the butter II with the sugar. Beat in the eggs and vanilla until homogenize completely. Combine the milk and the cream. Sift the flour and the baking powder together. Add into the butter mixture in three additions, alternating with the milk-cream liquid. Spread the batter into the pan on top of the pears. Bake at 190C for about 30 min. Let it cool in the pan, out of the oven for 10 min and than invert the cake onto serving platter. Serve warm with vanilla ice cream.
Note: for decoration, small vanilla butter cream/whipped cream rosettes could be piped just for dividing the cake into pieces needed. Finish the rosettes with a chocolate drop. In every case, this cake deserves to shine in its own bare naked style - it is for sure an extreme delight.
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