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Upside-Down Caramelized Pear Cake
Posted By TheMaleBaker
On January 3, 2013 @ 3:40 pm
In Cakes,Tried and True!
http://www.themalebaker.com/upside-down-caramelized-pear-cake/
Wow, it feels good to be back in the swing of baking! I realized yesterday that I have not posted a new recipe in over 2 months! That is one of the longest baking-free stints that I have ever experienced. “Why have you been gone so long?” You may ask.
Well, I have been traveling and volunteering in 10 countries in SE Asia with my wife Hannah over the past 9 months. We spent over half of our time teaching English and helping ministries in 4 different places and in between volunteering we did some amazing sight seeing. Some of the highlights include the temples in Bagan, Myanmar, getting our Scuba certification near Sipadan, Borneo, story telling to thousands of kids in Taiwan, and living with a local Lao family of 15 people. We left for Bangkok back in January of this year and we just got back to our home in Calgary, Canada 4 days ago.
There were only a few occasions when I could bake in Asia since most of the people we stayed with did not have ovens. An oven is one of the last things people want in their homes because it is so steaming hot all the time that people would sweat puddles if they attempted to bake treats. Many days in Thailand, Laos and Myanmar the heat rose up to 43 degrees Celsius (that’s 110F) with high humidity! So now that we are back in the dead of winter, any oven acts as another heater to warm me up when I am feeling like a popsicle from the deep freeze!
Since I was so eager to get mixing again, I used whatever I could find in the house for inspiration. A bundle of pears, a touch of cinnamon, some berries to garnish, and voila, I created a toasty fall treat! Enjoy!
Makes 1 cake that serves 10-12 people
Hands-on time: 30 minutes
Total time: 1 ½ hours
Ingredients:
½ cup Packed brown sugar
¼ cup Unsalted butter
2 tsp Lemon juice (fresh is better!)
3 Pears, firm ripe
2 tsp Cinnamon
Buttermilk cake:
½ cup Unsalted butter, softened
1/3 cup Granulated sugar
1/3 cup Packed brown sugar
2 Eggs
1 tsp Pure vanilla extract
1 1/3 cups All purpose flour
1 ½ tsp Baking powder
½ tsp Baking soda
Pinch of salt
¾ cup Buttermilk
Method:
Buttermilk cake:
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