Upside down spice cake with pears & caramel
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    préparation
    30minutes
    cuisson
    50minutes
    servings
    12
    type of dish
    Desserts
    préparation
    30minutes
    cuisson
    50minutes
    servings
    12
    type of dish
    Desserts
    Upside down spice cake with pears & caramel
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      30minutes
      cuisson
      50minutes
      servings
      12
      type of dish
      Desserts
      préparation
      30minutes
      cuisson
      50minutes
      servings
      12
      type of dish
      Desserts
      ingredient
      • Pear topping
      • 60 ml butter , melted
      • 125 ml brown sugar , packed
      • 4-5 pears (large, ripe), of your choice
      • Cake
      • 60 ml butter , softened
      • 125 ml brown sugar , packed
      • 2 egg(s)
      • 250 ml applesauce , unsweetened
      • 125 ml molasses
      • 375 ml flour
      • 5 ml baking powder
      • 5 ml baking soda
      • 10 ml ginger , grounded
      • 5 ml cinnamon , grounded
      • 2 ml cloves , grounded
      • 1 ml salt
      • Caramel
      • 115 g butter (about ½ cup)
      • 375 ml brown sugar , loosely packed
      • 500 ml corn syrup
      • 300 ml milk , sweetened and condensed
      • 125 ml water
      • 5 ml vanilla extract
      • Pear topping
      • 60 ml butter , melted
      • 125 ml brown sugar , packed
      • 4-5 pears (large, ripe), of your choice
      • Cake
      • 60 ml butter , softened
      • 125 ml brown sugar , packed
      • 2 egg(s)
      • 250 ml applesauce , unsweetened
      • 125 ml molasses
      • 375 ml flour
      • 5 ml baking powder
      • 5 ml baking soda
      • 10 ml ginger , grounded
      • 5 ml cinnamon , grounded
      • 2 ml cloves , grounded
      • 1 ml salt
      • Caramel
      • 115 g butter (about ½ cup)
      • 375 ml brown sugar , loosely packed
      • 500 ml corn syrup
      • 300 ml milk , sweetened and condensed
      • 125 ml water
      • 5 ml vanilla extract
      prep time
      Pear topping
      1. Preheat oven to 180°C (350°F). Grease and line a round 23-cm (9-in.) 1.5 L baking pan with parchment paper.
      2. In small bowl, mix melted butter and brown sugar. Spread batter evenly in prepared pan.
      3. Place pear slices side by side on the batter in a circle, covering the entire base. Set aside.
      Cake
      1. In a bowl, mix butter and brown sugar using an electric mixer. Add eggs and beat until mixture is light and fluffy. Add applesauce and molasses, and mix until smooth.
      2. In another bowl, mix flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Incorporate dry ingredients to molasses mixture little by little. Mix until batter is smooth. Pour over pears.
      3. Bake for 45 to 55 minutes or until a toothpick inserted in centre of cake comes out clean. Cool for 10 minutes. Turn upside down on a serving dish.
      Caramel
      1. While cake is cooking, prepare caramel. Melt butter and brown sugar in a saucepan. Add corn syrup and simmer 5 to 10 minutes without boiling.
      2. Remove from heat and slowly stir in condensed milk and water. Add vanilla. Serve with cake. Place any leftover in jars.

      Chef’s secret

       

      To keep cake moist, keep at room temperature in a cake dome.