We have an abundance of pears at the moment, and I wanted to put them to good use. This pear and vanilla upside down cake was a wonderful way showcase how delicious pears can be. So delicious in fact that even my non pear loving boyfriend loved the cake and asked for more. I think I may have converted him! Which is a good thing as we still have quite a few pears left, which I already have plans for.
Another wonderful benefit of this recipe, other than it’s deliciousness, is that poaching the pears for the topping fills your house with an absolutely deliciously intoxicating aroma. Pears and fresh vanilla – what could be better than that?
For this cake I’d recommend using pears that will hold their shape, such as Williams or Packham, during poaching and cooking. Just make sure the pears are ripe, but not overly so.
So tell me, have you been able to convert someone to enjoying a fruit they didn’t like through your baking?
Pear and Vanilla Upside Down Cake
Ingredients:
Topping
- 3/4 cup of raw caster sugar
- 1/2 cup (125ml) of water
- juice of half a lemon
- 1 vanilla bean, split
- 2 pears, peeled and cored and cut into eighths
Cake
- 4 eggs, at room temperature
- 1 cup of raw caster sugar
- 1 teaspoon of vanilla extract
- juice of half a lemon
- 1/2 cup of olive oil or vegetable oil
- 1 cup of self raising flour
- 1 cup of almond meal
Method:
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
- Heat a large ovenproof non stick frying pan, over a medium heat. Add the water and sugar and stir until the sugar is dissolved.
- Add the vanilla bean, pears and lemon juice and cook for 15 minutes, or until the pear is soft. Remove from the heat and set aside while you make the cake base.
- In a bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sugar until pale and thick and about 3 times it’s original volume.
- Switch the mixer to it’s lowest speed and sift in the self raising flour and fold through before adding the almond meal, oil and lemon juice.
- Pour the cake mixture on top of the poached pears and bake for 40 minutes or until a cake tester comes out cleanly.
- To serve turn out onto a cake platter and serve as is or with some freshly whipped cream.
Soma says
April 1, 2011 at 9:43 amI adore cakes with fruits – much better than any other cakes. I have done apple and pineapple upside downs, never pear. Looks so beautiful I shld make one soon,
delicieux says
April 1, 2011 at 9:54 amThank you Soma 😀
Susi says
March 31, 2011 at 6:29 amWhat a gorgeous cake and wonderful combination. I love this twist on an old classic. Looks incredibly elegant!
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mollyparr says
March 31, 2011 at 3:01 amI was at a dinner party a few months ago, and they served a similar cake, but with apples. I love this combination of pear and vanilla. Can't wait to try it out once we have some good pears.
Ruby says
March 30, 2011 at 8:43 pmGorgeous! I've got a few under-ripe pears in the fruit bowl that might do well in this. And I'm thinking a rich, dark-chocolate sauce would not be unwelcome either… 😉
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delicieux says
March 31, 2011 at 7:32 amHi Ruby 😀 A chocolate sauce would be lovely with is, although it really is nice as is. 🙂
CC11 says
March 30, 2011 at 3:50 pmPear and vanilla are a perfect combo – your cake looks so moist and yummy
delicieux says
March 30, 2011 at 4:04 pmThanks Chanel 😀
foodies at home says
March 30, 2011 at 2:29 pmOh thats a good question! Probably figs. My husband was never a fig person until I made simple roasted figs for a salad. This cake looks so moist! I think pears and vanilla is a great combination!
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Dzenana says
March 30, 2011 at 9:32 amYum! Now I want to make one of these with the rest of the pears I've got lying around! It looks so moist and delicious!
As for making somebody like a fruit they don't usually like…well, its never happened with fruit, but my best friend is renowned for changing her mind about food she hates after I make them! Everything from couscous to peanut butter with chocolate (how could she have ever thought she didn't like that flavour combinationt!?!)
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Stephanie says
March 30, 2011 at 8:59 amThis looks gorgeous! I'm jealous of your pear overload and excited to see what else you'll do with them.
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delicieux says
March 30, 2011 at 10:04 amThanks Stephanie. I'll show more pear recipes next week 😀
sandraleegarth says
March 30, 2011 at 8:56 amBeautiful cake and not much luck in the convincing department. Maybe this could be the recipe that changes things!
Heidi says
March 30, 2011 at 8:56 amDelicious! I love a good upside down cake. I get my man to eat quinces in cakes like these. If I poach them he doesn't love them but in a cake it's alllll good!
Heidi xo
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Trudy~Veggienumnum says
March 30, 2011 at 8:08 amOh Yum!! I love how golden and moist this cake looks!! We made an upside down pear cake this weekend too, must be all the fresh ripe pears available this time of year 🙂
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delicieux says
March 30, 2011 at 8:10 amThank you Trudy 😀 It's definitely pear season and I can't wait to make some more pear dishes. Are you going to post your upside down pear cake? Great minds must think alike 😉
Kayla says
March 30, 2011 at 8:03 amBeautiful, beautiful, beautiful! This is gorgeous. I love how the vanilla bean sticks out. It adds a rustic touch to the cake. Oh yes, fresh vanilla smells awesome! Hmm… now I craving for some pear dessert…
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delicieux says
March 30, 2011 at 8:09 amThanks for your kind words Kayla 😀 I love the rustic touch that the vanilla bean adds too. It's not a fussy cake, just plain delicious.
muppy says
March 30, 2011 at 8:02 amThis looks really delicious, I have some pears that I want to bake with so maybe I should try this.
delicieux says
March 30, 2011 at 8:08 amI may be biased, but I think it's delicious Muppy. 🙂 I think it's best served slightly warm, to make the most of the flavours.