Caramelized Pear Upside Down Pear Cake
This is definitely one of the best cakes I've made so far. It is so moist and flavourful, plus the combination between caramelised pear and moist gingerbread sponge is absolutely delicious! Make sure you try this.
- 120 g all-purpose flour
- 125 g almond flour (or grounded almonds)
- 140 g butter (room temperature)
- 4 Pcs pears (peeled, cored, cut into half)
- 1 tbsp caster sugar
- 1 tbsp butter
- 70 g coconut sugar (or jaggery, or normal sugar, increase the quantity as per your taste)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp gingerbread spice
- 2 Pcs egg
- 125 g yogurt
- pinch of salt
- Caramelise the pear
Melt 1 tbsp of butter and 1 tbsp of caster sugar in a round baking tin. You can leave the tin in the oven or if it is suitable for stove you can cook everything on the stove. Let it cook until everything becomes golden, moving the pan around so that the caramel will get distributed evenly. Arrange the pears in the tin with the core facing downwards.
- Make the batter
Carefully mix all dry ingredients in a bowl (flour, almond flour, salt, baking powder, baking soda and the spices). Set aside.
Beat the sugar and the butter for 2 minutes until nice and fluffy. Add the eggs one by one. Add the dry ingredients and mix everything together. Add the yogurt and mix well. Add the batter over the pears (carefully, do not disturb them) and level with a spatula. Bake the cake for 40-45 minutes depending on your oven at 190 degrees. Serve warm and try to stop at 1 slice (you won't be able to).