Upside-down Pear Cake

11/02/2014 07:04:00 pm by cookingwithsapana 0 Comments A⁺ a^-

When it comes about baking cakes I am a beginner and as I prefer eggless diet, I found it a little difficult to get the perfect texture in my cakes without eggs. Well I am learning new techniques and methods from this huge Blogosphere to get that soft and spongy texture without eggs. I have baked this cake with egg replacer and it's texture was perfect and tasted good as well.
This was my first attempt in an upside down cake and I was happy with the results. For alphabet "V" , under Baked Theme this is my entry for the ABC cooking series of BM#32 which is running since one month. So let's start the recipe . Yum

: Vanilla pear cake

: Vanilla pear cake

Ingredients:

Topping

4 tablespoon unsalted butter

1/2 cup brown sugar

3 pears , ripe

For cake

1 1/2 cup all purpose flour

2 teaspoon baking powder
1 teaspoon egg replacer , dissolved in 2 tablespoon water

1/4 teaspoon salt

8 tablespoon unsalted butter

1 cup granulated sugar

2-3 teaspoon pure vanilla extract or 1 vanilla bean

1/2 cup milk

1/2 cup water

Method:

Make the topping:

Melt butter in a pan over low heat. Add brown sugar, stirring until dissolved. remove from heat, and cool. Pour this sugar mixture into the greased cake tin .

Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the sugar mixture to cover completely . set aside.

: Vanilla pear cake

Make the batter:

Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt .

Cream butter and sugar in a bowl until light and fluffy for 2 minutes. Add vanilla extract , beat to combine. Add milk , egg replacer and water and beat till combine.

Gradually add the flour mixture to the butter mixture, and mix until the flour is incorporated.