Pear and Cardamom Caramel Upside-Down Cake

Name: Pear and Cardamom Caramel Upside-Down Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 3 1/2 tablespoons (1 3/4 ounces) unsalted butter; 3 1/2 ounces (about 1/2 cup) light muscovado sugar; 1 teaspoon ground cardamom; 4 pears; 5 1/2 ounces (about 3/4 cup) superfine sugar (or blitz granulated sugar in a food processor until finely ground); 14 tablespoons (7 oz) unsalted butter; 1 1/8 cups (5 1/2 oz) self-rising flour; 1 3/4 ounces (about 1/3 cup) ground almonds; 1 teaspoon baking powder; 4 large eggs; Zest of 2 oranges (about 2 tablespoons)

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
12 servings
Calories
361 kcal
Course
Dessert
Cuisine
Indian

Pear and Cardamom Caramel Upside-Down Cake

Iris Warren

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I love the flavor balance in this cake: tangy pears, floral cardamom, rich caramel, and, underneath, a moist sponge of orange and almonds. Do try it—your friends and family will think it a triumph.

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Ingredients

Servings

For the cardamom caramel

3 1/2 tablespoons (1 3/4 ounces) unsalted butter plus more for the pan
3 1/2 ounces (about 1/2 cup) light muscovado sugar
1 teaspoon ground cardamom
4 pears peeled, cored and halved

For the upside-down cake

5 1/2 ounces (about 3/4 cup) superfine sugar (or blitz granulated sugar in a food processor until finely ground)
14 tablespoons (7 oz) unsalted butter at room temperature
1 1/8 cups (5 1/2 oz) self-rising flour
1 3/4 ounces (about 1/3 cup) ground almonds
1 teaspoon baking powder
4 large eggs
Zest of 2 oranges (about 2 tablespoons) finely grated, preferably organic

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Instructions

Make the cardamom caramel

Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan.
In a medium saucepan over medium-low heat, gently warm the butter, sugar, and ground cardamom until the sugar has dissolved and the butter has melted, about 3 minutes. Cook for 2 minutes more, stirring often.
Pour this sauce carefully into the prepared pan and spread it evenly over the base. Place the halved pears on top of the sauce with the cut sides facing down.☞ TESTER TIP: Depending on the shape and size of your pears, you may not be able to fit all the pear halves into the pan. Enjoy the leftovers as a snack.

Make the upside-down cake

In a large bowl, combine the sugar, butter, flour, almonds, baking powder, eggs, and orange zest. Use an electric hand mixer or stand mixer fitted with the paddle attachment to beat until light and creamy, about 2 minutes.
Carefully spoon the cake mixture over the pears, taking care not to disturb them. Bake until a cake tester inserted into the center of the cake comes out clean, 50 to 65 minutes.
Let cool in the pan for 10 minutes, then carefully turn out onto a wire rack. Enjoy warm or cold.

Nutrition Information

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Serving 1serving Calories 361kcal (18%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 12g (60%) Monounsaturated Fat 5g Trans Fat 1g Cholesterol 108mg (36%) Sodium 30mg (1%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 361 kcal

% Daily Value*

Serving	1serving
Calories	361kcal	18%
Carbohydrates	40g	13%
Protein	5g	10%
Fat	21g	32%
Saturated Fat	12g	60%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	108mg	36%
Sodium	30mg	1%
Fiber	3g	12%
Sugar	27g	54%