Pear Cake with homemade caramel
Pear Cake with homemade caramel
Ingredients
- 6 Bosc pears with the stem
- Juice of one lemon
- 2 cups (500 ml) pastry flour
- 2 teaspoons (10 ml) baking powder
- 2 eggs
- 1 1/4 cups (310 ml) sugar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) plain yogurt
- 2 teaspoons (10 ml) vanilla extract
- 1/4 cup (60 ml) milk
- 1/3 cup (75 ml) brown sugar
- 3/4 cup (180 ml) sugar
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) butter
- 1 cup (250 ml) 35% cooking cream
Instructions
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Spread a good amount of butter around the pan.
- Peel the pears without removing the stems and leave them whole. Using a melon baller, remove the core from each fruit from the bottom. Place the pears in a bowl and sprinkle with lemon juice. Set aside.
- In a bowl, combine the flour and baking powder.
- In another bowl, beat the eggs and sugar until the mixture whitens. Add the oil, yogurt and vanilla. Stir in the dry ingredients alternately with the milk. Blend well with a spatula between each addition.
- Pour half of the batter into the pan. Place the well-drained pears in the batter without allowing them to touch the bottom of the pan. Sprinkle with brown sugar.
- Pour the remaining batter around the pears.
- Bake for approximately 1 hour 25 minutes or until a toothpick inserted in centre of the cake comes out clean. Let cool. Drizzle each portion of cake with caramel sauce and serve.
Pear Cake with homemade caramel