What a month! I’ve been pinning yummylicious foods and scouring for mouth-watering recipes on the net ~~~and dreaming (and drooling!) for the day I finally don on my apron and turn my kitchen into a freshly-baked-cake-smelling heaven..Mmmm…
And I chose the day when my two girlfriends and their family came to do a pot-blessed barbeque gathering, on a long public holiday weekend. It was a fun event, (as it always will be!) when we share the food we love to cook and savor together. In between our animated chats about how to cook tapioca leaves and our kids’ just concluded major public exam, I managed to whip out this lovely decadent Pear Upside-Down Cake…I love the look of caramel on the slices of carefully arranged pear.
I got this recipe from thefauxmartha.com
Pear Upside-Down Cake
yields two 6-inch cakes or one 9-inch cake; recipe adapted fromUnited Cakes of America
4 tbsp. (1/2 stick) salted butter, melted
1/2 c. brown sugar, lightly packed
1/2 tsp. cornstarch
dash of sea salt
1 large or 2 small pears, cored, thinly sliced
heaping 1/4 c. almonds
1/4 c. powdered sugar
1 c. + 2 tbsp. unbleached all-purpose flour
2 tbsp. potato starch
3/4 tsp. baking powder
1/4 tsp. sea salt
1/2 c. sour cream
1/4 c. heavy cream
1/2 tsp. pure vanilla extract
1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. brown sugar, packed
1/2 c. sugar
2 large eggs
1. Preheat the oven to 350°. Line bottom of pan(s) with parchment paper. Set aside.
2. Pear Base. Mix together butter, brown sugar, cornstarch, and salt. Spread evenly on bottom of pan(s). Place pear slices in a circular pattern. Set aside.
3. Dry Ingredients. In a food processor, blend almonds and powdered sugar together until fine. In a medium bowl, stir together dry ingredients. Set aside.
4. Wet Ingredients. In a small bowl, whisk together wet ingredients. Set aside.
5. Creaming Ingredients. In a standing mixer using a paddle attachment, mix together butter and sugars on low speed until mixture begins pulling away from sides. About 4 minutes. Add eggs one at a time, scraping down the sides of the bowl in between mixing.
6. On low speed, alternately add the wet and dry ingredients into the creaming mixture. This should take about 1 minute. Scrape down sides of bowl and beat on high speed for 30 seconds to build structure into the batter.
7. Add or evenly divide batter into pans. Bake for about 40 minutes or until cake tester comes out clean. Allow to cool for at least 20 minutes before removing from pan to allow the pears to set. Invert and place on cooling rack. Serve or store in an airtight container for up to 3 days.
Mmmm… It was gorgeous, both in looks and in taste. We finished the cake in no time. It was too small to feed three families. And I made it a point to make, not one, but two more (!) for our cell group the next day. To which, more requests were made. This had become one of our family and friends’ favorite…. Till next time! =D