Pear and caramel sugar cake

Name: Pear and caramel sugar cake - Rafila N.
Ingredients: 2 pears; peeled and sliced; 100g melted butter; 100g caramelized sugar; 150g flour; 3 beaten eggs; a pinch of baking powder; rum essence

Desert - Pear and caramel sugar cake by Rafila N. - Recipia

The pear and caramel sugar cake is a special recipe that brings a touch of magic to any kitchen. This delicious combination of juicy pears and sweet caramel promises to delight the senses and quickly become a favorite among family and friends. Preparing this cake is a true pleasure, and the final result will be worth the effort. To start, prepare the necessary ingredients: 4 medium pears, 200 g sugar, 200 g flour, 100 ml oil, 3 eggs, 1 packet of baking powder, 1 teaspoon of vanilla, a pinch of salt, and the juice of one lemon. Make sure the pears are ripe but firm, so they do not break down during baking. The first step in making the cake is to deal with the caramel. In a non-stick pan, add 100 g of sugar and let it melt over medium heat, stirring gently to prevent burning. When the sugar turns golden and transforms into a smooth caramel, remove the pan from the heat and pour the caramel into a cake pan lined with parchment paper, ensuring it evenly covers the bottom. Next, peel the pears, remove the seeds, and cut them into small cubes. Drizzle them with lemon juice to prevent oxidation and maintain their vibrant color. In a large bowl, beat the eggs together with the remaining sugar until you achieve a frothy mixture. Add the oil and vanilla essence, mixing well. In another bowl, combine the flour with the baking powder and salt, then gradually incorporate the dry ingredients into the wet mixture, stirring gently to avoid lumps. When the mixture is homogeneous, add the pear cubes and gently fold with a spatula, being careful not to crush the fruit. Pour the batter over the caramel in the pan and level it with a spatula. Bake the cake in a preheated oven at 180 degrees Celsius for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Once the cake is done, let it cool in the pan for 10 minutes, then carefully turn it out onto a platter. The enticing aromas of caramel and pears will intertwine, filling the entire house with a delicious scent. Serve this cake with a scoop of ice cream or alongside a cup of tea for an unforgettable culinary experience. The pear and caramel sugar cake is perfect for any occasion, making it an excellent choice for both an everyday dessert and a festive meal. Enjoy every bite!

Preparation

A loaf pan is lined, sliced pears are arranged including on the sides of the pan, small pieces of butter are placed on them, they are sprinkled with rum essence and a tablespoon of sugar is added. The sugar is caramelized: it is heated on low until it colors, then a bit of water is added and it is left on the heat until it dissolves. The beaten eggs are mixed with the butter and then with the caramelized sugar, flour with baking powder, 2 packets of vanilla sugar (which I forgot to mention above), and vanilla essence or whatever you prefer (I added a bit of rum). The mixture is poured into the pan over the pears and baked (I also added dried fruits on top). It is left a bit in the pan to cool, shaken a bit to be removed, and this is how it looks upside down. It is a very tender and tasty loaf. The pear and caramel sugar loaf is served with whipped cream.

Ingredients

2 pears
peeled and sliced
100g melted butter
100g caramelized sugar
150g flour
3 beaten eggs
a pinch of baking powder
rum essence

Pear and caramel sugar cake

Preparation

Ingredients

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