Pear and Cardamom Caramel Upside-Down Cake

By Leite's Culinaria

Ingredients

3 1/2 tablespoons (1 3/4 ounces) unsalted butter (plus more for the pan)
3 1/2 ounces (about 1/2 cup) light muscovado sugar
1 teaspoon ground cardamom
4 pears (peeled, cored and halved)
5 1/2 ounces (about 3/4 cup) superfine sugar (or blitz granulated sugar in a food processor until finely ground)
14 tablespoons (7 oz) unsalted butter (at room temperature)
1 1/8 cups (5 1/2 oz) self-rising flour
1 3/4 ounces (about 1/3 cup) ground almonds
1 teaspoon baking powder
4 large eggs
Zest of 2 oranges (about 2 tablespoons) (finely grated, preferably organic)

Prep Time30mins
Cook Time60mins
Servings12

Instructions

Make the cardamom caramel

Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan.

In a medium saucepan over medium-low heat, gently warm the butter, sugar, and ground cardamom until the sugar has dissolved and the butter has melted, about 3 minutes. Cook for 2 minutes more, stirring often.

Pour this sauce carefully into the prepared pan and spread it evenly over the base. Place the halved pears on top of the sauce with the cut sides facing down. TESTER TIP: Depending on the shape and size of your pears, you may not be able to fit all the pear halves into the pan. Enjoy the leftovers as a snack.

Make the upside-down cake

In a large bowl, combine the sugar, butter, flour, almonds, baking powder, eggs, and orange zest. Use an electric hand mixer or stand mixer fitted with the paddle attachment to beat until light and creamy, about 2 minutes.

Carefully spoon the cake mixture over the pears, taking care not to disturb them. Bake until a cake tester inserted into the center of the cake comes out clean, 50 to 65 minutes.

Let cool in the pan for 10 minutes, then carefully turn out onto a wire rack. Enjoy warm or cold.