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Pear and Vanilla Upside Down Cake
Crafted with ease and taste in mind, this recipe is a great choice.
Servings: 8
Calories: 484 kcal
Course:
Dessert
Cuisine:
Vegetarian
Ingredients
Topping
- ¾ cup raw caster sugar
- ½ cup water 125ml
- Juice of half a lemon
- 1 vanilla bean split
- 2 pears peeled, cored, and cut into eighths
Cake
- 4 eggs at room temperature
- 1 cup raw caster sugar
- 1 teaspoon vanilla extract
- Juice of half a lemon
- ½ cup olive oil or vegetable oil
- 1 cup self raising flour
- 1 cup almond meal
Instructions
- Preheat the oven to 160°C (320°F).
- Heat a large ovenproof non-stick frying pan over a medium heat. Add the water and sugar, and stir until the sugar is dissolved.
- Add the vanilla bean, pears, and lemon juice. Cook for 15 minutes, or until the pears are soft. Remove from the heat and set liquid topping aside while you make the cake base.
- In a stand mixer fitted with a whisk attachment, whisk the eggs and sugar until pale, thick, and about 3 times its original volume.
- Switch the mixer to its lowest speed and sift in the self raising flour. Fold through before adding the almond meal, oil, and lemon juice.
- Pour the cake mixture on top of the poached pears and bake for 40 minutes or until a cake tester comes out cleanly.
- To serve, turn out onto a cake platter and serve as is or with some freshly whipped cream.
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Nutrition Information
Calories
484kcal
(24%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
33mg
(1%)
Potassium
99mg
(3%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
130IU
(3%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 484
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 33mg | 1% |
| Potassium | 99mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.