Caramel pear cake
A dripping caramel pear cake, a pear-fect autumn treat This sticky caramel pear cake recipe is reasonably simple to make, but impressively delicious to eat.
Brought to you by Beautiful Country Beautiful Fruit
- 220 g butter
- 220 g caster sugar
- 4 free-range eggs
- 220 g self-raising flour
- 1 tsp vanilla extract
- 5 medium pears, peeled, de-cored and cut in half
For the caramel sauce
- 200 g caster sugar
- 25 ml water
- 50 ml double cream
- a splash of brandy
- a pinch of sea salt
Preheat the oven to 180°C/Gas Mark 4. Cream the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, beating in between. Fold in the flour and vanilla extract.
Line a 23cm (9in) baking tin with baking paper, then lay the pears in the bottom, skin-side down. Spoon on the cake mix and spread evenly.
Bake for 30 minutes, or until the cake has risen and a skewer comes out clean.
Meanwhile, make the caramel. Pour the sugar into a saucepan and add the water, then mix so all the sugar is moistened, but not up the sides of the pan. Place onto the heat and bring to the boil. Do not stir it, but shake the pan slightly to spread when it starts to go brown and caramelise.
When it is a deep caramel colour, take off the heat and carefully add the cream. It will splutter and spit, so be careful! Add the brandy and a small splash of water, then place back onto the heat and cook until combined; you can stir at this point.
When the cake is done, turn out onto a plate so the pears are on top, then pour over the sauce. Serve with cream or custard.