PEAR CAKE {PEAR UPSIDE DOWN CAKE}

The melted brown sugar mixture creates a CARAMEL-LIKE topping on top of the cake, which compliments the natural sweetness of the pears in a way that is PHENOMENAL!  The upside down pear cake is rich and dense BUT in a good way. I also added some finely shredded coconut in the batter, which gave this cake a NICE texture and fragrance.

FRESH PEAR CAKE:
Don’t make pear cake with canned pears/ canned pear cake. Fresh pears must be used in this recipe because that creates the best texture and flavor.

When this cake came out of the oven, it was looking so NAKED that I tossed some white chocolate shreds and shredded coconut on top to make it look more attractive. After all, we eat with our eyes first!

ITALIAN PEAR CAKE/ FRENCH PEAR CAKE:
My version is upside down and neither French not Italian. In those version, fresh pears are chopped and added into the cake batter. There is also the addition of sliced almonds and powdered sugar on top after baking.

INGREDIENTS

• Caramel-like Topping
• ¼ cup Butter Unsalted
• ⅓ cup Brown sugar
• 3 Pears Peeled and cut into ½ inch wedges

Cake Batter

• 1⅓ cup All-purpose flour
• 3 tbsp Coconut Desiccated
• 1 tsp Baking powder
• 1 cup Brown sugar
• 6 tbsp Butter
• 2 Eggs Large
• 1 tbsp Vanilla extract
• ¼ cup Milk Whole

Decoration

• 1 tbsp Coconut Finely shredded
• 3 tbsp White chocolate Shreds

INSTRUCTIONS

1. Grease a round spring form pan (Dimensions- 9×3). 
2. Add butter and place this pan in the oven. Keep an eye on it. When the butter melts (in less than 5 minutes), remove pan from the oven.
3. ...................................

for full recipes please see : cakewhiz.com

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