Pear and Almond Upside Down Cake…adulterated from Taste.com.au
This is a fabulously delicious cake full of butter and sugar. Divine!
You need for 2 fatties, 20 models and 8 civilised people:
180g brown sugar
270g unsalted butter, softened
4 ripe pears (such as beurre bosc)
300g caster sugar
3 eggs
1 2/3 cups plain flour
1 1/2 teasp baking powder
1 tsp ground cinnamon
1/2 teasp ground nutmeg
80g ground almonds
1 cup buttermilk
more cream to serve!
- Kick off the Prada heels and slip into a chic little cooking outfit.
- Preheat the oven to 180°C
- Peel and chop the pears so they are about the size of a Dior ring. Big chunks.
- Find a bowl and beat 80g of butter with the caster sugar till light and fluffy as George Michael. Takes about 5 minutes.
- Add the eggs one at a time beating as you go. They love it.
- Sift together the flour, baking powder and spices, and then fold (as you would a Chloe blouse) into the egg mixture with the ground almonds.
- Now pour in the buttermilk, and give it a mix so it makes a gooey smooth batter
- Moisterise a cake tin with lashings of butter and line the base with baking paper.
- Now here’s the thing: it’s an upside down cake so you begin by putting the top i.e the pears and sugar- in the bottom so start by sprinkling the remainder of brown sugar over the base.
- Melt the 100g butter and pour over it over the brown sugar in the cake tin. Yes that’s right directly into the cake tin.Don’t think about trying to get into skinny jeans at this moment.
- Grab the pears and layer over the sugar in a cute pattern.
- Now carefully pour the batter into the cake tin over the pears.
- Before you throw in the oven put the cake tin in a baking try because all the gooey batter can ooze out.
- Cook for about 1 hour and 20 minutes.
- Hint: Cover it loosely with foil if cake begins to brown too quickly.
- When it’s cooked let it cool for about 20 mins and then run a knife around the sides so you can carefully turn it upside down to serve. This is tricky.
- Serve immediately with lashings of naughty but nice thick cream.
- Bow. Then accept Standing ovation and screams of adoration.
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this recipe does not seem right in the proportion of the ingredients. eg 80g butter and then 100g butter but the recipe says 270g? could someone check this as the rest of it sounds fantastic.
I will check it out and get back to you !