Caramelized Pear Cake - Powerful Handmade site

Caramelized Pear Cake

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Caramelized Pear Cake

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Pears and caramelized sugar are a delectable combination; in this recipe, they top a very simple unsweetened cake. The result is something a little different for brunch, or even served alongside a roast ham or pork tenderloin.

At a glance

Prep
Bake
Total
Yield
6 generous servings

Ingredients

Fruit Topping

  • 2 tablespoons unsalted butter
  • 1/3 cup light brown sugar, packed
  • 1/4 teaspoon nutmeg
  • 3 Bartlett or red Bartlett pears, peeled, cored, and sliced

Cake

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 2 large eggs
  • 1 tablespoon unsalted butter, melted and cooled

Fruit Topping

  • 1 ounce unsalted butter
  • 2 1/2 ounces light brown sugar
  • 1/4 teaspoon nutmeg
  • 18 ounces Bartlett or red Bartlett pears, peeled, cored, and sliced

Cake

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 ounces milk
  • 2 large eggs
  • 1/2 ounce unsalted butter, melted and cooled

Fruit Topping

  • 28g unsalted butter
  • 71g light brown sugar
  • 1/4 teaspoon nutmeg
  • 510g Bartlett or red Bartlett pears, peeled, cored, and sliced

Cake

  • 120g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 57g milk
  • 2 large eggs
  • 14g unsalted butter, melted and cooled

Instructions

  1. To make the topping: In an 8″ metal cake pan, or in a small saucepan, melt the butter and stir in the sugar. Stir until the sugar melts, and remove the pan from the heat. If you’ve made the syrup in a saucepan, transfer it to an 8″ round cake pan.
  2. Toss the pears and nutmeg together, and arrange the pears in a circular pattern atop the sugar syrup. (Be careful not to burn your fingers!) Set aside.
  3. To make the cake: Preheat the oven to 400°F.
  4. In a small mixing bowl, combine the flour and baking powder.
  5. In a separate bowl, beat together the milk, eggs, and butter.
  6. Fold the wet ingredients into the dry ingredients.
  7. Spread the batter over the pears, using a spatula; the batter will be quite stiff.
  8. Bake the cake for 20 minutes, or until it tests done.
  9. Remove the cake from the oven, and run a knife around the edge to loosen it from the pan. Invert the cake immediately onto a plate, scraping any sugar or pear bits which cling to the bottom of the pan onto the top of the cake.
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