Caramel Upside Down Pear & Walnut Cake
- 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
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.
Macro Gluten Free Self Raising Flour can be substituted in this recipe. Apples can be substituted for pears.
By Food Mag