Name: Pear Cake with homemade caramel
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 6 Bosc pears with the stem; Juice of one lemon; 2 cups (500 ml) pastry flour; 2 teaspoons (10 ml) baking powder; 2 eggs; 1 1/4 cups (310 ml) sugar; 1/4 cup (60 ml) vegetable oil; 1/4 cup (60 ml) plain yogurt; 2 teaspoons (10 ml) vanilla extract; 1/4 cup (60 ml) milk; 1/3 cup (75 ml) brown sugar; 3/4 cup (180 ml) sugar; 1/4 cup (60 ml) water; 2 tablespoons (30 ml) butter; 1 cup (250 ml) 35% cooking cream

Preparation

Cake
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Spread a good amount of butter around the pan.
- Peel the pears without removing the stems and leave them whole. Using a melon baller, remove the core from each fruit from the bottom. Place the pears in a bowl and sprinkle with lemon juice. Set aside.
- In a bowl, combine the flour and baking powder.
- In another bowl, beat the eggs and sugar until the mixture whitens. Add the oil, yogurt and vanilla. Stir in the dry ingredients alternately with the milk. Blend well with a spatula between each addition.
- Pour half of the batter into the pan. Place the well-drained pears in the batter without allowing them to touch the bottom of the pan. Sprinkle with brown sugar.
- Pour the remaining batter around the pears.
- Bake for approximately 1 hour 25 minutes or until a toothpick inserted in centre of the cake comes out clean. Let cool. Drizzle each portion of cake with caramel sauce and serve.
Caramel
- In a saucepan, combine the sugar and water and cook over high heat until the mixture is golden brown. Remove from heat.
- Stir in butter. Add and blend in the cream. Let cool.

Pear Cake with homemade caramel

Categories

Ingredients

Cake

Caramel

Preparation

Cake

Caramel

Personal Note

To help you with this recipe

RICARDO Springform Pan