Author Notes
I am not a huge fan of all the thanksgiving pies and I know it may be considered un-American, but I really don't like pumpkin pie. I do love a pecan tart but something lighter after all the wonderful savory food is in order. I offer this upside down cake to you all. Upside down cakes can be very simple and homey. This one is a little more upscale as it uses a basic genoise cake batter on top. Let it be known that this cake is really about the fruit. I used fresh cranberries but I think dried ones might be prettier. —barr
Ingredients
- For Cake
-
2 tablespoons
unslated butter
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4
eggs at room temperature
-
1/2 cup
super fine sugar
-
1 teaspoon
vanilla extract
-
1 teaspoon
vanilla paste
-
1/8 teaspoon
salt
-
1 cup
sifted cake flour
- For the Fruit
-
2 tablespoons
unslated butter
-
1/8 cup
light brown sugar
-
1 tablespoon
light corn syrup
-
4
firm but ripe pears, peeled, quareterd and cored
-
2 tablespoons
fresh orange juice
-
1/3 cup
dried cranberries (or fresh)
Directions
-
To prepare the fruit: Toss the pear pieces in the orange juice. Line a spring form pan with parchment. Melt the butter in a sauce pan and add the brown sugar and corn syrup. Pour into the prepared pan. Arrange the pears and the cranberries on top of the syrup.
-
For the Cake: Preheat the oven to 350 degrees. Melt the butter over a medium heat and then remove from heat and set aside.
-
Using an electric mixer, beat the eggs with the sugar, salt and vanilla for a good 4 to 5 minutes or until tripled in volume.
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Using a sieve, sprinkle the flour over the egg mixture and gently fold together. Now fold about 1 cup of the batter into the butter mixture. Fold remaining batter and butter mixture together, Pour over the prepared fruit and spread evenly.
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Bake for 20 to 25 minutes of until the top springs back slightly to the touch.
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Cool for 10 minutes before tying to remove from pan.
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Using a knife gently run it around the edges of the cake. Release the spring and then turn out onto a cake plate. Gently remove the parchment. Dust with confectioners sugar.
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