Upside-down Pear Cake
55 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 160 °C. Grease the mold with butter, line it with baking paper, butter the paper again, and sprinkle the bottom with 3 tablespoons of sugar.
Peel the pears, remove the cores, and cut them into sixths. Arrange them evenly on the bottom of the mold.
Cream the butter and sugar until fluffy, then gradually mix in the eggs. Add the flour, baking powder, and ginger and mix. Pour in the milk and mix. Pour the batter over the pears in the mold and smooth it with a spatula.
Chef's tip
Use soft, buttery pears. Instead of pears, you can use apples, blueberries, blackberries, or raspberries; also try a plum-strawberry or blueberry-pear variation. To perfectly cover the mold with baking paper, first cut out a circle the size of the mold (trace the mold onto the paper and cut it out), place it on the bottom, then measure the height of the rim and cut a corresponding strip of paper. For preparation, you will need a cake pan with a diameter of 26 cm.
Nutritional values
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