Pear Upside Down Cake.
Do you feel that there’s too many fancy cakes out there? I do. Bakers race against one another to bake the prettiest looking cakes with fancy fondants/icings with outrageous patterns and they will charge a hefty price only to be disappointed when you bite into the cake because all you can taste is spongy plain “cake”. There’s nothing worse than spongy cake. And have you seen on telly how they make the cake, touching it with their sweaty bare hands? Ewww.
So that’s why simple cake is the best and taste trumps every other factors in cake baking. I don’t deny that there are cakes worthy of accolades for many reasons combined i.e. taste, look, presentation, blah blah blah. But if you’re me and you enjoy baking but not toiling in the kitchen like mad just so you can get the petal of a flower right, taste is the thing that matters most. Honestly because that’s the only thing we can argue on, har har!
Last week I was watching a cooking show (I do this every night actually) - the chef baked a simple Pear Upside Down Cake. I thought well why don’t I try that. It only uses basic butter cake ingredients + caramel + pears. It definitely is not a birthday cake material but if you’re having a tea party or bringing something for potluck, this is perfecto. You will get praises from non-bakers for sure! Har har, again!
1/3 cup brown sugar
5 pears, peeled and cut into quarters horizontally
1 cup brown sugar
1 1/3 cup flour
1 tbsp baking powder
1 tsp vanilla essence
Preheat oven at 160 degree Celsius (fan forced).
Line the base of a 22cm spring form cake pan with a very thin layer of butter (as glue) and baking paper.
Melt 50g butter + 1/3 cup brown sugar on a low heat. Do not take your eyes of this process so you can monitor it from burning. Swirl slowly when the sugar starts to brown. Do this until the it turn golden brown. Now you have caramel. Please be careful, it is extremely hot. I burned my tongue and finger for stupidly tasting it when it is still hot.
Cover the pan with the caramel. Arrange pears in whatever pattern you like.
Beat together butter and sugar until pale and creamy. Add vanilla essence. Add eggs, one at a time after each beating. Stir in sifted flour and baking powder.
Spoon the batter into the cake tin. Bake for 40 minutes or until a skewer inserted comes out clean.
Let cool for 15 minutes before inverting onto a serving plate.
Serve with whipped cream.