Caramel Upside Down Pear & Walnut Cake

bowl Serves 8-10


  • ¾ cup Caster Sugar
  • ¼ cup Water
  • 60g Butter, soft
  • 3 Pears, peeled and thinly sliced
  • 150g Butter, soft
  • 1 cup Caster Sugar, extra
  • 3 Eggs
  • 1 tsp Vanilla Essence
  • 1¼ cup Self-Raising Flour
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 70g chopped Walnuts
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  • Preheat 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.

  • Place the first measure of sugar, water and 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.

  • Meanwhile, line the baking tin with the pears. Pour the caramel over the pears and set aside.

  • Cream the second measure of butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs one at a time, beating well between each addition.

  • Add the vanilla essence, flour, baking powder, cinnamon and walnuts. Fold until combined. Spoon the mixture over the pears.

  • Bake 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.

  • Place a large serving plate over the cake tin and quickly invert it. Gently ease the pan off and serve with cream.

  • Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.

  • Smart Tip:

  • Macro Gluten Free Self Raising Flour can be substituted in this recipe. Apples can be substituted for pears.

By Food Mag

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