After a month-long break, I’m back with Blogging Marathon #34 and will be taking part for all four weeks. The theme for the first week is cooking with fruits, and I chose pears. This is the very first pear recipe I’m sharing. As I mentioned earlier, I celebrated my birthday two days ago and made a soft, delicious cake topped with caramel-soaked pears. I’ve always wanted to try an upside-down cake, and this was my chance.
An upside-down cake is assembled with the fruit layer at the bottom of the cake tin and the batter poured over it. Once baked, the cake is inverted so the fruit becomes the topping. A caramel layer over the fruit gives a lovely finish and deep flavor. I saw many pear upside-down cake recipes but used my usual eggless cake batter. This recipe works best in a 9″ or 10″ pan; I only had an 8″ pan and was nervous while it baked, but luckily the batter did not overflow. The result was a moist, tender cake with pears that had melted into the caramel—soft and delicious. Everyone loved it, and Sruti was especially happy since I made it for my birthday.
This recipe is included in my eBook Delicious Egg Free Cakes. To access the full recipe and more eggless cake ideas, please download the eBook. If you purchase it, kindly leave a review and rating—thank you.
Arrange peeled and sliced pears evenly in a well-buttered tin.
Combine sugar and water in a pan and bring to a boil to make the caramel.
When the mixture turns a golden color, remove from heat and stir in butter.
Whisk until the caramel and butter are fully incorporated.
Pour the caramel evenly over the pears in the tin.
Prepare your eggless cake batter following your preferred recipe.
Pour the batter over the caramel and pears. Note: I used an 8″ tin and the batter reached the top—use a 9″ or 10″ tin to prevent overflow.
Bake until a skewer inserted into the center comes out clean and the top is golden.
Allow the cake to cool for about 30 minutes, then carefully invert it onto a serving plate so the caramel-soaked pears become the topping.
Slice and serve. Enjoy! Consider this my virtual birthday treat to all my readers—thank you for joining me.