{"id":886,"date":"2010-05-20T20:46:04","date_gmt":"2010-05-20T12:46:04","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=886"},"modified":"2010-06-08T08:39:26","modified_gmt":"2010-06-08T00:39:26","slug":"upside-down-caramel-pear-cake","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/upside-down-caramel-pear-cake\/","title":{"rendered":"Upside down caramel pear cake"},"content":{"rendered":"

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Birthday cakes can come in all shapes and sizes and can\u00a0range from something\u00a0simple\u00a0to quite\u00a0elaborate.\u00a0 For my Birthday this year I wanted to make something that we could eat as a dessert.\u00a0 Pears are in season at the moment and I absolutely\u00a0love bosc pears.\u00a0 They have a slight crunch that gives way to their sweet juicy inner flesh as you bite into them.\u00a0 They also hold their shape extremely well\u00a0as they\u00a0cook so they are great to use if you are trying to create a pattern like you do when making\u00a0an upside down cake.<\/p>\n

The first upside down cake I remember making was a pineapple one that I made when I was about twelve years old.\u00a0 I loved the way it looked so pretty once it was turned out of the tin.\u00a0 It was\u00a0completely different from making other cakes because you really aren’t sure how the top will look until the baking is finished.\u00a0<\/p>\n

When I found this recipe that combined one of my favourite fruits with the excitement and anticipation of seeing how it would look when it came out of the tin, I couldn’t resist.\u00a0 I hope you enjoy making this as a dessert or a cake or maybe even for a Birthday.<\/p>\n

upside down caramel cake\u00a0\u2013 (recipe from The Sydney Morning Herald\u00a0\u2013 adapted by Fiona at Food 4 Thought)
\nserves 10 –\u00a012<\/span><\/p>\n

My tips\/alterations:\u00a0<\/span>\u00a0 *When making caramel be sure not to stir it once the sugar has dissolved.\u00a0 This will cause the sugar to crystallise.\u00a0 The best method is to swirl the pan.\u00a0 Don’t over caramelise the sugar when making it for this recipe as it will set too hard when the cake is cooked.\u00a0 *I didn’t have an orange so I just used the zest of a Meyer lemon.\u00a0 It has a sweeter flavour than other lemons so worked very well.\u00a0\u00a0*I used a fan forced oven and this cake cooked in 30 minutes.\u00a0\u00a0<\/p>\n

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\u00a0<\/strong><\/p>\n

ease: 7\/10.<\/strong>\u00a0\u00a0Caramel can be a little tricky, the rest is simple.
\nprep time:<\/strong>\u00a015mins.\u00a0 <\/strong>If you cut the pears and make the batter while the caramel is cooking.
\ncooking time: 30mins.<\/strong>
\ntotal: 45mins.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

taste: 8\/10.<\/strong>\u00a0\u00a0We ate\u00a0this warm, served with a dollop of\u00a0cream.\u00a0 G rated this 4\/5 and said it wasn’t really a stand out.\u00a0 I loved it.\u00a0 The pears were suitable soft, the caramel sticky and partially absorbed into the top of the cake and the cake itself\u00a0was spongy and light.\u00a0\u00a0I am not really sure what else you could ask for.\u00a0 Luckily this was my birthday cake so I was the one who was supposed to enjoy it the most. \ud83d\ude42<\/p>\n

would I make it again:\u00a0\u00a0Yes.<\/strong>\u00a0 As a dessert for friends, or as a birthday cake.<\/p>\n

Upside down caramel pear cake<\/a> \u2013 Recipe from Cuisine.com.au<\/p>\n","protected":false},"excerpt":{"rendered":"

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Birthday cakes can come in all shapes and sizes and can range from something simple to quite elaborate. For my Birthday this year I wanted to make something that we could eat as a dessert. Pears are in season at the moment and I absolutely love bosc pears. They have […]<\/p>\n","protected":false},"author":2,"featured_media":890,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,81,31,48,27],"tags":[6,4,104,119,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/886"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=886"}],"version-history":[{"count":12,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/886\/revisions"}],"predecessor-version":[{"id":935,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/886\/revisions\/935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/890"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}