You know when you go to the market and buy some fruit, simply out of habit??? Come on now… don’t look at me like that! I know you do this too
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… 5 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 busy 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! Not my favorite cake ever but still damm 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 since that paired with the caramel sauce and tender pears in a way that created a very nice overall texture in each bite.
When this cake came out of the over, it was looking so NAKED! LOL!
Don’t you agree???
Seee… so much nakedness…
Me no likey… I can kiss the guy who invented white chocolate coz it made this cake taste and look presentable! hehe
Anyways, my recipe was modified from Betty Crocker’s Pear-ginger upside down cake. I 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.
To make this 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 Powdered sugar and wite chocolate shreds for top of the cake
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 powdered sugar and white chocolate shreds.
And you are done! Enjoy
I am also linking this cake to Roxana’s chocolate party. This month, we had to combine chocolate with coconut and my upside down pear-coconut cake with shredded chocolate shreds fulfills the criteria
Come and check out this party and join us each month…
And if anyone is interested, here is the nutritional breakdown for this cake…