Caramelized Pear Upside-Down Cake
Caramelized Pear Upside-Down Cake
Ingredients
- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) water
- 1 can (28 oz/796 ml) pear halves in juice, drained and halved lengthwise
- 1/2 cup (125 ml) milk
- 1/2 cup (115 g) unsalted butter, cubed
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 tbsp ground ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 2 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm), 8-cup (2 litre) soufflé dish.
- In a small pot over medium-high heat, warm the sugar and water without stirring until an amber caramel forms. Pour the caramel into the bottom of the soufflé dish. Arrange the pears in a circle to form a rosette. Place a few pear pieces at the centre of the rosette.
Caramelized Pear Upside-Down Cake