I had never made an upside down cake and I had never made a dessert with pears. So I was experimenting in every way. But I had about 5 pears that were about to go bad. So I had to make something! I HAD to. And I am SO glad I made this. It was delightful. Moist, rich, fruity, cinnamon-y. MMM, my mouth is watering just reminiscing over it.
1/2 stick (2 oz) unsalted butter
1 cup (packed) dark brown sugar
2-3 ripe medium pears , each cut into 8 pieces
Center a rack in the oven and preheat the oven to 350 F.
Put 3-4 chunks of butter in the springform pan. Place in the over directly over medium heat for about 4 minutes, until the butter melts. Wrap the pan with foil at the bottom (to prevent leaks).Sprinkle brown sugar evenly over the melted butter.Arrange pears as shown in the photo. Set this aside and prepare the cake.
1/4 cup of almonds, chopped
1/3 cup of all-purpose flour
1/4 cup of (packed) dark brown sugar
1 tsp of cinnamon
1 tsp of ginger
1/2 stick (2 oz) of unsalted butter , cut into small pieces, very cold!
1/2 cups of rolled oats (not instant)
Turn oven to 350 F. Toast chopped almond until golden brown. Pulse flour and cubed butter in a food processor until resembles crumbs. Add brown sugar, nuts , cinnamon and ginger, pulse a few times to mix in. Spread unbaked streusel onto the largest tray so that it won’t pile up and is cooked through easily.Bake the streusel for 10-15 min stirring once or twice. Transfer to a wire rack and cool while you make the cake.
1 cup of all-purpose flour
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
4 egg yolks
1 1/2 cup of sugar, divided
1/2 cup vegetable oil
1/2 cup of fresh lemon juice
Sift flour, sugar, baking powder, salt and baking soda together. Set it aside.
Beat the yolks in a stand mixer with a whisk until pale and creamy, then whisk in vegetable oil and lemon juice. Do it gently but quickly until no oil streaks are left. Don’t worry if the batter deflates. Gradually add in the dry ingredients, whisking the entire time. Set aside.
Beat the 6 egg whites until fluffy, add the 1/2 cup remaining sugar, and continue beating. Gradually add sugar as you whisk. The whites should form light-foamy stiff/ shiny peak when it is ready to use. If you run your finger through the whites it should leave a streak.
Add 1/3 of egg white mixture into yolk mixtures; fold from the bottom of the bowl with a spatula quickly but gently.
Pour half of batter onto arranged pears. Use spatula to spread out to cover fruit base. Sprinkle 3/4 of the streusel mixture evenly to make layers. Pour the rest of batter on top of streusel. Use spatula to spread evenly.
Bake at 350 degrees, for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Pu the cake on a cooling rack and allow it to cool for at least 30 minutes before inverting it onto a cardboard cake round or serving platter.
Serve the cake with vanilla ice cream or fresh whip cream, or both :)
*The cake is best served the day it is made. You can store it in an airtight container and serve it the next day.