Indulge your senses with a dessert that’s as stunning as it is delicious: the Two Years Caramelized Cardamom Pear Upside Down Cake! Imagine the sweet aroma of ripe pears mingling with the warm, spicy notes of cardamom, all enveloped in a luscious caramel sauce that transforms this cake into a showstopper. Perfect for gatherings or a cozy night in, this cake not only looks impressive but also delivers a flavor that will have everyone asking for seconds. Ready to impress your friends and family? Let’s dive into this delectable recipe that’s sure to become a beloved staple in your kitchen!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 4 ripe pears
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon ground cardamom
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly with butter.
- Peel the ripe pears carefully, removing the core and stem. Slice the pears into thin, uniform wedges approximately 1/4 inch thick.
- In a skillet, melt the unsalted butter over medium heat. Add brown sugar and ground cardamom, stirring continuously until the mixture becomes a smooth, bubbling caramel sauce.
- Pour the caramel sauce evenly into the prepared cake pan. Arrange the pear slices in a decorative circular pattern, overlapping slightly to cover the bottom of the pan.
- In a separate mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- In another bowl, whisk the eggs until light and fluffy. Gradually add milk and mix until well combined.
- Fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter.
- Carefully pour the cake batter over the arranged pear slices, ensuring an even distribution and covering the pears completely.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the pears and caramel to release onto the plate.
- Let the cake cool completely before serving. The caramel will continue to set and the flavors will meld together.
- Serve at room temperature, optionally garnished with a dusting of powdered sugar or a scoop of vanilla ice cream.
Tips
- Choose the Right Pears: Opt for ripe, firm pears like Bosc or Anjou, which hold their shape well during baking and provide the perfect sweetness.
- Make the Caramel Perfectly: Stir the caramel continuously while it cooks to prevent it from burning. The goal is a smooth, bubbling sauce that coats the back of a spoon.
- Avoid Overmixing: When combining the wet and dry ingredients, mix gently to maintain the cake's light and fluffy texture. Overmixing can lead to a dense cake.
- Cool Before Inverting: Allow the cake to cool in the pan for at least 10 minutes before inverting it onto a plate. This helps the caramel set and prevents the pears from sticking.
- Serve with Style: For an extra touch, dust the cooled cake with powdered sugar or serve it with a scoop of vanilla ice cream to complement the warm flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
