Here is a plan for your next tea party! This foolproof recipe for a moist, flavorful, elegant and really easy Upside Down Pear Cake is a crowd pleaser. It makes for a fantastic dessert and people who love the fresh after-taste that fruits offer are in for a treat! The pears can be replaced with plums, apples or berries as well.
This post has been long overdue. It was planned for when we unveiled the blog's brand new look, but things didn't quite work out the way we wanted. But no big deal, it's never too late! We are here now!
When I started blogging a few months ago, I never thought I'd make so many new friends. Try not to laugh at me when I say this, but I haven't met most of them (yet) and I hope to change that some day. But (virtual) friends they remain. I think love for food is a strong link that we all share, and that brings us together.
So like I was saying earlier, I wanted to do something special to celebrate the blog's brand new look, and I got in touch with Shivesh who blogs at Bake with Shivesh. We have been following each other's work on Instagram for a while now, and I love the gorgeous desserts that he spins up so effortlessly. He's a fantastic baker, and can make even something as simple as cookies look stunning with his pictures.
We decided to collaborate, and Shivesh suggested his Upside Down Pear Cake Recipe for you guys. I've tried this myself and trust me, it just melts in your mouth. It's really easy to follow, and looks stunning when plated up with some whipped cream on the side.
Here's what Shivesh had to say about the cake.
This summer was super exciting for me! I made one trip to Bombay and two to the hills. Nothing is better than spending the summer away from the Delhi heat in the cool hills. During one of my trips, we explored some beautiful apple and pear orchards. Being the fruit lover that I am, I couldn't help bring a few kilos back with me. While the apples went into an apple pie which we finished off in just a day, the pears found their place in this beautiful upside down pear cake.
I've literally made this cake 6-7 times in less than 3 months and it's turned out moist and flavorful every single time. I made this cake again and again, not only because my family absolutely loved it, but also because I was going to demonstrate this recipe in my first ever baking workshop. Everyone at the workshop will support me if I say that this cake is easy, pretty and super yummy!
That does sound like its worth a try doesn't it?
More Fruit Cakes You Must Try!
- Orange Buttermilk Pound Cake
- Last Minute Plum Cake (Christmas Fruit Cake)
- Eggless Mango Cake
- Strawberry Poke Cake
Upside Down Pear Cake
For the topping
- 5 - 6 tablespoons Brown Sugar
- 8 - 10 Pear slices
For the cake
- 1 teaspoon Butter for greasing the tin
- 2 cups (250 g) All purpose flour 256 g
- 4 teaspoons Baking Powder
- Zest of a large Lemon
- ¾ cup (150 g) Granulated White Sugar 150 g
- ½ cup (120 g) Oil 120 ml
- 2 Eggs
- ¾ cup (180 g) Buttermilk
- Pre-heat your oven to 180 C.
- Grease the pan with butter and sprinkle the brown sugar evenly on the base. Arrange the fruit in an even layer on top of the sugar.
- In a medium bowl, whisk together flour, baking powder and lemon zest.
- In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in eggs one at a time.
- Add the flour mixture to the wet ingredients alternating with buttermilk, and starting and ending with flour mixture. Beat until smooth.
- Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown.
- Let the cake rest in the tin for 10-15 minutes before taking it out.