EGGLESS UPSIDE DOWN CAKE
This traditional Pear Upside Down Cake just got better with added fresh ginger and made it eggfree. Serve it with a scoop of vanilla ice cream as dessert or enjoy at teatime with coffee or tea.
Ingredients
For the Pear Layer:
- 2 pears ripe but firm
- ¼ cup butter
- 1 tsp fresh ginger minced
- 1 tsp vanilla extract
- ⅓ cup sugar
- 1 tbsp lemon juice
For the Cake Layer:
- 2 cups plain flour all purpose flour, maida
- 1 cup sugar
- 1 cup plain yogurt
- 125 g butter soft
- 1 tsp soda bicarbonate baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp fresh ginger minced
Instructions
Preparation of the Pear Layer:
- Preheat the oven to 180°C.
- Grease a 10-12 inch round cake tin with butter. If you are using a silicon one like I did, then no need to grease it.
- Cut the unpeeled but washed pears into thin slices.
- Drizzle lemon juice over it and mix gently with your hands.
- Arrange the pear slices in the prepared tin.
- Heat butter, vanilla extract, sugar and ginger in a wide pan over medium heat.
- Keep stirring the mixture till it begins to boil. Don't let it become dark brown as it will still cook further in the oven.
- Take the pan off the heat. Pour the caramel over the pear layer. Spread it out well using a spatula.
Preparation of the Cake Layer:
- Sieve plain flour, soda bicarbonate and salt into a bowl.
- In another bowl add butter and sugar.
- Cream it till it becomes fluffy, creamy and whitish.
- Add yogurt, vanilla extract and ginger.
- Beat into the sugar butter cream till mixed well.
- Add flour mixture and fold into the creamed butter mixture.
- Pour the batter over the pear and caramel layer. Spread it out evenly using a spatula.
- Bake for 30-35 minutes or till a skewer or cocktail stick inserted in the middle of the cake comes out clean.
- Let the cake cool completely in the tin. Don't be in a hurry to remove it.
- Using a spatula, run it around the edge of the cake to loosen it a bit.
- Using a plate, place it on the cake tin upside down.
- Flip the tin and plate over so that the plate is at the bottom and the cake tin on top.
- Tap the tin a bit and the cake should come out.If it doesn't flip it over, run the spatula on the edges again.
- Once the cake is on the plate, you need to place another one on top, upside down and flip it over. Remove the top plate so the pear layer is shown on the top.
- Serve with some tea or coffee or serve with ice cream as dessert.
Tips:
- Don't take a small cake tin otherwise the cake will remain raw in the middle. Its important to use correct size tins.
- I didn't peel the pears but you can if you wish.
- Don't try to remove the cake when it is still hot.Wait till it becomes cool.
- Don't reduce the amount of butter used for the caramel layer as it helps the caramel not to become too hard. If it hardens then its dificult to remove the cake from the tin.
- Preferred types of tins for upside down cakes are the loose bottom ones or silicon ones. I prefer the silicon one.