Pear & Almond Upside Down Cake

This cake is a real treasure. It’s a show stopper served at a dinner party, it can be dressed down for a BBQ or simply enjoyed with a coffee. I like the crumb texture, the subtle tang from the buttermilk and the flavour and fragrance from the freshly ground nutmeg. But most of all, I love the caramelised toffee pears and the crusty base of the cake. Served with lashings of thickened cream - its a winning combination.

I was served this cake at a BBQ a few years back. My brothers wife Bri who is a fine baker made this cake Gluten Free. It was delicious! Bri kindly shared the recipe that was shared with her. This cake is so delicious, I wanted to share it with you!

I have also made this cake with caramelised bananas although I prefer the Pear flavour. Its wonderful served both hot or cold with thickened cream or ice-cream. The cake can be made a day in advance, although I prefer it cooked and served the same day so it retains the beautiful glossy caramelised appearance.

I have used Blush Pears below, on previous occasions I have used Conference Pears. I tend to use whatever is in season and available at the time. It’s a cinch to make!

Gluten Free? Yes! By simply substituting Gluten Free flour, you can make this cake gluten free. I use Doves Farm Gluten & Wheat free flour blend. Its a pre-blended plain white flour. Simply substitute the flour with a plain white gluten free flour blend all remaining ingredients and measurements remain exactly the same.

Serves 10-12  Prep Time 20 mins Cooking Time 1hr 10-20 mins

Cake Ingredients

300g caster sugar

170g unsalted butter, room temperature (total 270g unsalted butter)

3 large eggs (Oops I took the photo before my eggs had arrived!)

250g plain flour (can be substituted for gluten free flour)

1 ½ tsp baking powder

1tsp ground cinnamon

½ tsp ground nutmeg (I use a microplane)

80g almond meal

250ml buttermilk (faux buttermilk 240ml whole milk combined with 2tsp white wine vinegar)

Thickened cream or Ice-cream to serve.

Method

1. Preheat oven to 180°C/ 350F. Prepare faux buttermilk now, if needed.

2. Double line a 26cm (9”) springform or cake pan with greaseproof baking paper. I use a springform tin to ensure the cake is easily removed. Click here for a demonstration.

3. You will need 2 sheets of greaseproof paper that will cover the base and sides of the cake. I screw both sheets up into a ball. Then undo the paper, then line the cake pans with the 2 sheets over lapping (I have had the toffee bubble up and seep through the spring form base). Scrunching and flattening the paper will enable you to push the paper right up to the edge of the pan.

4. Measure out all of your ingredients, remember 170g butter to be creamed with caster sugar & 100g butter to be melted. I like to microplane fresh nutmeg, however you can use ground nutmeg should you wish.

5. Sprinkle the brown sugar over the base of the pan, if the sugar is lumpy use the base of the bowl or your hands to break up any lumps. Melt 100g of the butter (the remaining will be creamed with the sugar) and pour over the brown sugar.

6. Peel and core all 4 pears. Ensure you fully remove the firm section of flesh from the core where the pips reside.  Slice the pear length ways (or however you like) into strips roughly 2-3 mm in thickness. Place the sliced pear in a spiral circular pattern. Remember the presentation side will be face down, when you are looking at the pear you are looking at the base that will be covered in cake batter. Be mindful of the appearance, the design is part of the charm. 

7. Cream the remaining 170g butter and caster sugar until light in colour, increased in volume and mousse like in texture (the time will vary depending what you are using to mix and the temperature of your butter).

8. Add the eggs one at a time, fully incorporating each egg before adding the next egg.

9. Combine the flour, almond meal, baking powder, cinnamon, nutmeg and mix with a whisk.

10. Add half the flour mixture then mix briefly on a low speed, then add half the buttermilk continuing to mix briefly on a low speed. Then repeat, although you will find it looks like an awful lot of buttermilk, the mixture will form a smooth cake batter.

11. Carefully spread the cake batter over the pears, then smooth the top of the cake.  Then shape a piece of foil to cover the cake pan and set aside, I find this helpful toward the end when the cake is almost cooked but is browning.

12. Place the cake pan in the centre of a preheated oven. Bake for 1 hour and  10-20 mins. At the hour mark,  check the cake. If you find the top of the cake browns to quickly, simply place the prepared foil tent over the top of the cake pan. This will protect the cake. If you use the foil tent, this will also reduce the cooking time (monitor the cake).

13. Once the cake is golden brown and springs back to the touch (I find in my oven 1 hour 5-10 mins). Remove the cake from the oven and cool on a wire rack. 

14. After 10 minutes, release the springform tin to help the cake cool down. When the cake is cool to the touch, place another wire rack on the base and invert the cake. Do not leave the cake upside down for a prolonged period of time as you will find it will form condensation and it will water down the toffee (I have done this before!). Carefully remove the greasproof paper to reveal your beautiful masterpiece. 

15. Serve with thickened cream or ice-cream and enjoy!

Top Tips

• * Use Light brown muscovado sugar or light brown sugar only. If you use a dark brown sugar the pears will appear almost burnt, also you will find the flavour is different.
• You can place your springform tin on a tray, to stop any overflow of toffee sauce.
• You must use a 26cm cake pan as the cake is rather big!
• You can leave the peel on the pear, this can however make the pear stringy and give the pear a grainy texture. I prefer the peel removed, this is optional.