UPSIDE-DOWN TOFFEE PEAR CAKE
Posting for Chef #29196 This is from Australian Good Taste magazine. Australian measurements used, one tablespoon = 20ml, one cup = 250ml.
Provided by Jewelies
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Butter around 20cm cake tin well.
- Make the topping first. Combine sugar and the 60mls (1/4 cup) water in a small saucepan and stir over medium heat until sugar dissolves.
- Bring to the boil, without stirring, until the syrup turns a golden brown. It is a good idea to occasionally brush down the sides of the saucepan with a pastry brush dipped in water to prevent the syrup from crystallising.
- Remove from heat immediately and carefully add the 60mls (1/4 cup) boiling water (the syrup will spit a little when the water is added).
- Stir until the toffee is smooth (you may have to return it to the heat to help it dissolve). Pour into the base of the buttered cake tin. Set aside.
- Now for the cake. Beat butter and sugar together using an electric beater until pale and creamy. Add eggs and beat until well combined. Mix in the sour cream.
- Sift together flour, baking powder, ginger and cinnamon and then fold into the sour cream mixture.
- Core, peel and halve the pears and arrange, flat side down, over the toffee in the cake tin. Spoon the cake mixture over the pears and spread evenly.
- Bake in pre-heated oven for 50-55 minutes or until cooked through and a skewer inserted into the centre comes out clean.
- Stand in tin for 5-10 minutes and then turn onto a serving plate. Serve warm with clotted cream.
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otti victor
[email protected]Overall, I really enjoyed this cake. It's a great recipe for a special occasion.
Khim Bahadur
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as well as the picture. It was still good, but it wasn't as moist as I would have liked.
John Mwape
[email protected]This cake is a bit pricey to make, but it's worth it for a special occasion.
Hamza Afridi
[email protected]This cake is very dense and rich. I would recommend serving it with a dollop of whipped cream or ice cream.
Ahmedkhan ahmedkhan Ahmedkhan khan
[email protected]I had some trouble getting the cake out of the pan without breaking it. I think I needed to grease the pan more.
Anuj Gurung
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using a little less sugar in the toffee sauce.
Martin Stoimenov
[email protected]I'm not a fan of pears, but I loved this cake! The toffee sauce is what really makes it special.
HG Mantenimiento
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.
Stacey James
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious cake that is sure to impress your guests.
Warren H Fry
[email protected]I love the combination of pears and toffee in this cake. The pears are soft and juicy, and the toffee sauce is rich and decadent. It's the perfect cake for a special occasion.
Jonel Radu
[email protected]This cake is a great way to use up leftover pears. I always have a few pears that are about to go bad, so this cake is a great way to use them up and avoid waste.
Carlos Balboa
[email protected]I'm not a big baker, but this cake was so easy to make that even I could do it. It turned out beautifully and tasted even better than it looked.
Nyron beautiful crew
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can use fresh or canned pears, so I can make it any time of year.
DM Team
[email protected]I made this cake for a party and it was a huge success! Everyone loved it. The cake was beautiful and delicious, and the toffee sauce was the perfect finishing touch.
Atif Mazari
[email protected]This upside-down toffee pear cake was a hit with my family! The cake was moist and flavorful, and the toffee sauce was the perfect topping. I will definitely be making this cake again.