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upside down PEAR almond SPICE cake tortes


Pears land upside down within a fragrant batter enhanced by aromatic spices.
Either version of these cakes would be welcomed with open arms at any gathering.



Having been offered a generous basket of Argentinean Bartlett pears...
I quickly worked on a second version of one of my favourite cake tortes.

It was not long ago that I had compiled recipes based on using the very versatile pear.

Many of you who usually found pears to be boring…
surprised me with comments about my post that suggested otherwise.



You requested more in the way of easy to make cakes.
Therefore, I'll share these two easy tortes, having made sure not to skimp on flavour.

Take a quick look at the ingredients list and decide which suits your character the most.
 I truly enjoyed making and of course eating them both...
however, if I really was pushed to choose one...the first suits my character the most ;o)


PEAR almond Molasses Spice torte cake
(upside down / reverse cake)

serves 8-10 persons


INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears (peeled, halved and carefully cored)
WET cake ingredients:
. 1/4 cup unsalted butter, softened
. 1/2 cup granulated sugar
. 1/2 cup grape seed oil
. 1/4 cup fancy Molasses
. zest of 1 small lemon or orange
. 1 Tbsp. fresh ginger, finely grated
. 4 xLarge eggs (room temp.)
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1/2 tsp. ground ginger
    . 1/2 tsp. ground cardamom
    . 1/2 tsp. ground cinnamon spice
    . 1/4 tsp. sea salt
    . 1/4 tsp. ground all spice
    . 1/8 tsp. fresh, grated nutmeg

   

PREPARATION: 
. Pre-heat the oven at 350F.  
. Use a 10 inch round cake pan (not springform).  
. Position the rack in the center of the oven.  

...Cake foundation:
1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  
2. Place the pear halves in a circular design keeping the pear cores looking upwards and wider sides towards the perimeter of the pan.   Set the cake pan aside.
...Cake batter:
3. In a medium bowl, put together ALL the DRY ingredients.  Whisk it to combine.  Set aside.
4. In a large bowl, cream together the butter and sugar.  Then, beat in the oil and molasses.  Then, add in the lemon zest, fresh ginger followed by the eggs.  Keep beating on medium speed for about 1 more minute.
5. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.    Pour the batter evenly over the prepared pear design. 
. BAKE for no more than 45 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 
Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.


 ***





PEAR almond Chocolate Honey Spice cake
(upside down / reverse cake)

serves 8-10 persons

 INGREDIENTS:
(American measures)



Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears
  (peeled, cored and cut into 8 long wedges)
. 10 'Hershey' chocolate kisses
    (or 1/2 cup semi-sweet chocolate chunks)
WET cake ingredients:
. 4 xLarge eggs (room temp.)
. 1/2 cup grape seed oil
. 1/2 cup granulated sugar
. 1/4 cup mild Honey
. zest of 1 small orange or lemon 
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1 tsp. ground Anise seed
    . 1 tsp. ground ginger
    . 1 tsp. ground cardamom
    . 1 tsp. ground cinnamon spice
    . 1/2 tsp. ground all spice
    . 1/4 tsp. sea salt

. 1/2 cup roasted Almonds, coarse chopped
   
   
PREPARATION: 
. Pre-heat the oven at 350F.  
. Use a 10 inch round cake pan (not springform).  
. Position the rack in the center of the oven.  

...Cake foundation:
1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  Add and coat the pear wedges and leave them in 'freestyle mode'.  Sprinkle in the chocolate.  Set the cake pan aside.
...Cake batter:
2. In a medium bowl, put together the DRY ingredients (except for almonds).  Whisk to combine.  Set aside.
3. In a large bowl, beat the eggs on MEDIUM speed.  Continue beating as the oil gets added, followed by the sugar.  Beat about 2 minutes.  Then, continue beating while adding the honey and zest.
4. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.   Then, fold in the almonds.  Pour the batter evenly over the prepared pears. 
. BAKE for no more than 35 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 
Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.










Before much warmer weather kicks in, you may just get your chance to try at least one of these cakes.  Just make sure you're in good company when you slice the aromatic torte of choice ;o)


Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.













Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.