You know when you go to the market and buy some fruit, simply out of habit???
For me, that fruit happens to be PEARS!
I am not even sure why I buy pears coz I DON’T like them.
Hubby doesn’t like them.
But every time I go grocery shopping… a whole bag of pears MAGICALLY appears in my freakin cart! lol
Yesterday, I was cleaning out my refrigerator and there they were… FIVE pears staring back at me!
Darn it… I must have picked them up over the weekend
Pears must be a HORRIBLE fruit coz even my cook books didn’t have many pear-related recipes.
There was one recipe for a scone (eeks!) and another for pear sauce (yuck!).
So, I went ONLINE and found an upside-down pear cake recipe.
Quite frankly, neither option really appealed to me but an upside-down pear cake seemed BETTER of the lot.
So, I got BUYS gathering all the ingredients, measuring, mixing, baking.
And imagine my SURPRISE when I took my first bite and DIDN’T puke…lol.
This cake was surprisingly GOOD!
The melted brown sugar mixture created a CARAMEL-LIKE topping on the top which complimented the natural sweetness of the pears in a way that was PHENOMENAL!
The cake was dense BUT in a good way.
I also added some finely shredded coconut in the batter, which gave this cake a NICE texture and fragrance.
When this cake came out of the oven, it was looking so NAKED! lol
I didn’t like that at all!
So, I tossed some shredded white chocolate and shredded coconut on the top and VOILA! It looked so much better instantly 😀
To make this upside down pear and coconut cake, you will need the following ingredients:
1/4 cup unsalted butter 1/3 cup brown sugar (the recipe called for more but I thought 1/3 was enough) 3 pears (peeled and cut into 1/2 inch wedges)
1 1/3 cup all-purpose flour 3 tbsp desiccated coconut 1 tsp baking powder 1/8 tsp salt (the recipe called for more but I used less) 1 cup brown sugar 6 tbsp butter 2 eggs 1 tbsp vanilla extract (the recipe called for less but I adore vanilla and added more) 1/4 cup fat-free milk
1 tbsp finely shredded coconut 3 tbsp white chocolate shreds
My recipe was modified from I Betty Crocker’s Pear-ginger upside down cake. god rid of all ginger from the recipe (coz I don’t like it in cakes). I also added desiccated coconut (coz I love coconut ). And lastly,I didn’t top it off with ginger whipped cream. The caramelization on the top of this cake was good enough for me. However, I sprinkled some powdered sugar and white chocolate shreds. That gave this cake some “character” plus it made it pretty…hehe.
And here are the steps:
Step 1: Heat oven to 325 degrees. Grease a round spring form pan (Dimensions- 9×3). Add butter and place this pan in the oven. Keep an eye on it. When the butter melts (in less than 5 minutes), remove the pan from the oven.
Step 2: Now, sprinkle brown sugar all over the melted butter.
Step 3: Arrange your pears on top of the butter and sugar mixture. Keep this pan aside while you prepare the cake batter.
Step 4: In a deep bowl, add butter and sugar until it’s light and fluffy. Then, add eggs (one at a time) and vanilla extract and mix everything properly. Now, add flour, baking powder, salt, coconut and milk. Mix until everything is blended properly.
Step 5: Pour this batter into the pan you had prepared earlier.
Step 6: Bake 50-60 minutes at 325 degrees or until an inserted toothpick comes out clean.
Let this cake cool for 20-30 minutes on a cooling rack and then release the sides of the springform pan and flip it over gently on a serving dish or a cake board.
Top it off with finely shredded coconut and white chocolate shreds.
And you are done!
Well, that’s all for today.
If you liked this recipe, you may also like some of these other cake recipes…