Keywordbaking, cake, caramel, pear, upside down cake
Prep Time30 minutesminutes
Cook Time1 hourhour
Servings12
Equipment
9 inch cake pan
medium size pot
electric mixer
Ingredients
For the cake:
1cup unsalted butterroom temperature (2 sticks)
1 1/4 cupsfirmly packed light brown sugar
2 largeeggsat room temperature
1 1/2cupsall-purpose flour
1/4 teaspoonsalt
1 1/2 teaspoonscinnamon
1/2 teaspoonPumpikn Pie Spicenutmeg if you can't find it
1 1/2teaspoonsbaking powder
1 teaspoon vanilla extract
1cupsweetened applesauce
1/4 cuphoney
1/2cupchopped walnuts
2canshalfed pears in juice
For the caramel:
1cupsugar
6 tablespoonsroom temperature buttter
1/2cupheavy whipping cream
2 tablespoons bourbon
Instructions
For the Cake:
Preheat the oven to 350°
Spray the sides and bottom of the cake pan with baking nonstick spray.
On a cutting board, cut each pear half in thin slices. Arrange each half of a pear, facing down (with the top of the pear in the middle of the pan) and fan it out towards the edge of the pan.
Start by making four fans. Each fan starts in the middle and spreads out to the egde.
With the remaining pears, keep filling the spaces in between. Remember to keep the slices together.
Set the cake pan with the fanned pears off to the side while you prepare the cake batter.
In a bowl, sift the flour, salt, baking powder, cinnamon and pumpkin pie spice.
In the bowl of an electric mixer, using the paddle attachement, beat the butter unitl it is creamy.
Add the sugar and beat them it becomes a bit pale and fluffy.
Add the eggs, one at a time. Beat each egg for at least a minute each.
In a separate bowl or cup, add the vanilla to the applesauce, stir in.
On low speed, add the flour in three additions alternating with the the applesauce mixture. Start with the dry ingredients and end with the dry ingredients.
Add 1/3 of the flour mixture, beat until just combined.
Add half of the applesauce mixture. Beat until just combined.
Add another 1/3 of the flour mixture, mix until just combined again.
Add the remaining applesauce and mix in until just incorporated.
Finish with the last 1/3 of the dry ingredients and beat until just combined.
Add the honey and the walnuts and mix in briefly.
Remove the bowl from the stand mixer and scrape all the sides.
Add the batter on top of the pears.
Bake in the middle rack of the oven for 1 hour. Test to see if a toothpick comes out clean if inserted in the middle at minute 50 just to make sure the cake does not overcook.
Once baked, let the cake sit for at least 20 minutes.
Run a knife through the sides of the cake pan, to separate the cake from the edges.
Flip onto a cake stand or platter.
For the Caramel:
Add the sugar to a medium size pot on medium high heat.
Let the sugar melt slowly. Keep an eye on it as it can burn awfully quick.
Once the sugar is all melted and starting to change color, let it cook to a rich amber color.
Swril the pan constantly to allow the temperature to stay even and not rise rapidly.
Once the caramel has gotten to the color of your liking, add the butter one tablespoon at a time.
Use a whisk to incorporate the butter into the melted sugar. This will bubble up profusely, you must work quickly so it does not burn.
Once the butter is all incorporated, slowly drizzle the heavy cream, all the while stirring with the whisk.
The cold heavy cream will make the caramel bubble up significantly, make sure you are being safe and working calmly.
Once the heavy cream is incorporated, add the bourbon and whisk in. Turn off the heat and whisk a bit more to make sure there are no clumps.
Serve the caramel in a gravy boat or jar. Let it cool for at least 20 minutes before you serve it as it will be dangerously hot.
When you are ready to serve the caramel, use a spoon to stir the caramel as sometimes a "skin" tends to form on the top of it whileit rests.
Recipe Video Instructions
Notes
Be careful handling the caramel. It is very hot and when it bubbles, it releases steam. If you feel uncomfortable with it, wear oven gloves to keep you extra protected.