Caramel Upside Down Pear & Walnut Cake
Impress your guests with this Caramel Upside Down Pear & Walnut Cake. Sweet, nutty, and moist, it's the perfect winter bake.
Ingredients
- 1 3/4 cup caster sugar
- 1/4 cup water
- 210 grams butter, soft
- 3 pears, peeled and thinly sliced
- 3 eggs
- 1 teaspoons vanilla essence
- 1 1/4 cups self raising flour
- 1 teaspoons baking powder
- 2 teaspoons cinnamon
- 70 grams chopped walnuts
- 1 3/4 cup caster sugar
- 1/4 cup water
- 210 grams butter, soft
- 3 pears, peeled and thinly sliced
- 3 eggs
- 1 teaspoons vanilla essence
- 1 1/4 cups self raising flour
- 1 teaspoons baking powder
- 2 teaspoons cinnamon
- 70 grams chopped walnuts
- Step 1 of 7Preheat the oven to 180°C. Line a 20cm-deep round or square cake tin with baking paper. Do not use a springform pan as the caramel may leak.
- Step 2 of 7Place 3/4 cup of sugar, water and 60 g butter into a small saucepan. Stir over a low heat until the sugar is dissolved and the butter has melted. Bring to the boil. Gently boil until it is a light caramel colour, about 8 minutes.
- Step 3 of 7Meanwhile, line the baking tin with the pears. Pour the caramel over the pears and set aside.
- Step 4 of 7Cream 150 g of butter and 1 cup sugar with an electric beater until the mixture is light and fluffy. Add the eggs one at a time, beating well between each addition.
- Step 5 of 7Add the vanilla essence, flour, baking powder, cinnamon and walnuts. Fold until combined. Spoon the mixture over the pears.
- Step 6 of 7Bake for about 40 minutes, or until the cake feels firm. Allow to cool for a few minutes in the pan. You may have to run a knife around the edges of the cake tin.
- Step 7 of 7Place a large serving plate over the cake tin and quickly invert it. Gently ease the pan off and serve with cream.
Method
- Step 1 of 7Preheat the oven to 180°C. Line a 20cm-deep round or square cake tin with baking paper. Do not use a springform pan as the caramel may leak.
- Step 2 of 7Place 3/4 cup of sugar, water and 60 g butter into a small saucepan. Stir over a low heat until the sugar is dissolved and the butter has melted. Bring to the boil. Gently boil until it is a light caramel colour, about 8 minutes.
- Step 3 of 7Meanwhile, line the baking tin with the pears. Pour the caramel over the pears and set aside.
- Step 4 of 7Cream 150 g of butter and 1 cup sugar with an electric beater until the mixture is light and fluffy. Add the eggs one at a time, beating well between each addition.
- Step 5 of 7Add the vanilla essence, flour, baking powder, cinnamon and walnuts. Fold until combined. Spoon the mixture over the pears.
- Step 6 of 7Bake for about 40 minutes, or until the cake feels firm. Allow to cool for a few minutes in the pan. You may have to run a knife around the edges of the cake tin.
- Step 7 of 7Place a large serving plate over the cake tin and quickly invert it. Gently ease the pan off and serve with cream.
Method
- Step 1 of 7Preheat the oven to 180°C. Line a 20cm-deep round or square cake tin with baking paper. Do not use a springform pan as the caramel may leak.
- Step 2 of 7Place 3/4 cup of sugar, water and 60 g butter into a small saucepan. Stir over a low heat until the sugar is dissolved and the butter has melted. Bring to the boil. Gently boil until it is a light caramel colour, about 8 minutes.
- Step 3 of 7Meanwhile, line the baking tin with the pears. Pour the caramel over the pears and set aside.
- Step 4 of 7Cream 150 g of butter and 1 cup sugar with an electric beater until the mixture is light and fluffy. Add the eggs one at a time, beating well between each addition.
- Step 5 of 7Add the vanilla essence, flour, baking powder, cinnamon and walnuts. Fold until combined. Spoon the mixture over the pears.
- Step 6 of 7Bake for about 40 minutes, or until the cake feels firm. Allow to cool for a few minutes in the pan. You may have to run a knife around the edges of the cake tin.
- Step 7 of 7Place a large serving plate over the cake tin and quickly invert it. Gently ease the pan off and serve with cream.