Caramel Pear And Macadamia Upside Down Cake Food

CARAMEL PEAR AND MACADAMIA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 180 Degrees Celsius Grease a round 20cm cake pan and line base with non-stick baking paper.
• Melt 20g butter in frying pan and heat until foaming. Add pears cut side down and cook 2 minutes eahc side until golden brown.
• Arrange pear over base of cake pan.
• Melt 25g remaining butter until foaming. Add 1/2 cup sugar stirring for 1 minute.
• Add cream and water and cook for 2 minutes until mixture thickens.
• Remove from heat and pour half the caramel sauce over the pears.
• Sprinkle pears with nuts.
• Using electric beater, beat ground ginger, remaining butter and remaining sugar in medium bowl.
• Add eggs 1 at a time combining well after each addition.
• Use a wooden spoon to stir in the flours, almond meal and sour cream until just combined.
• Spoon mixture over pears and smooth the surface.
• Bake in oven 1 1/2 hours until skewer inserted comes out clean.
• Remove from oven set aside 5 minutes before inverting onto a plate.
• Drizzle cake with reserved caramel sauce and serve warm with vanilla ice-cream or cream.

UPSIDE-DOWN PEAR CARDAMOM CAKE

Steps:

• Preheat oven to 375°F.
• Make caramelized pears:
• Peel pears, then halve lengthwise and core. Spread sugar on a plate, then press cut sides of pear halves into sugar to coat, reserving remaining sugar.
• Melt butter in a well-seasoned 10-inch cast-iron skillet over moderate heat until foam subsides. Reduce heat to low and arrange pears, cut sides down, decoratively in skillet. Sprinkle reserved sugar all around pears. Cook pears over moderately low heat until sugar begins to caramelize, about 15 minutes, and remove skillet from heat.
• Make cake batter:
• Whisk together flour, baking powder, cardamom, and salt. Beat together butter and sugar in a bowl with an electric mixer until light and fluffy. Add vanilla and egg and beat well. Add flour mixture and milk alternately in 3 batches, mixing at low speed after each addition until just combined.
• Spoon batter over pears in skillet, gently spreading evenly and being careful not to disturb pears (batter will not cover tops of all pears). Bake in middle of oven until golden brown and a tester comes out clean, 20 to 25 minutes.
• Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge and invert a plate over skillet. Invert cake onto plate (wearing oven mitts), keeping plate and skillet firmly pressed together. Replace any fruit stuck to bottom of skillet if necessary.
• Serve cake warm or at room temperature.