8 tablespoons unsalted butter , at room temperature
1 cup brown sugar
2 eggs
500 grams pear, large
4 tablespoons unsalted butter , cut into 4 pieces
1 cup sugar
1/4 teaspoons lemon juice
Preparation
50 mins
0 mins
Medium
Prepare a caramel. In a thick pot, mix the sugar, lemon juice, and 1/4 cup of cold water.
With a brush dipped in water, make sure the edges of the pot are free of sugar (or it will burn).
Cook over medium-high heat for 5-8 minutes without stirring. Gradually swirl the pot so the sugar doesn’t stick and cook for another 20 minutes.
While the sugar is caramelizing, preheat the oven to 180 degrees and grease a round pan with butter (do not use one with a lid as the caramel may spill out).
Peel and core the pears. Cut them into thick slices and arrange them at the bottom of the cake pan, slightly overlapping and in a circular pattern.
When the caramel is ready, stir in 4 tablespoons of butter (one at a time) until fully melted. Pour the caramel over the pears and cover the entire bottom of the pan.
Prepare the cake. Mix the flour, baking powder, ginger, cinnamon, and salt in a bowl.
In another bowl, mix the milk and vanilla.
With an electric mixer, cream the butter on medium-high speed until fluffy, about 1 minute. Gradually add the sugar and beat for another 2-3 minutes.
Reduce the speed and add the eggs (one at a time, beating well after each addition).
Reduce the speed to low and add the flour mixture alternating with the milk in 5 parts. (Do not overmix as this will make the cake tough and not fluffy).
Pour the batter over the pears in the cake pan and bake for 35-45 minutes.
Remove from the oven and let cool for 10 minutes.
Run a knife around the edges of the pan and invert the cake onto a serving plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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