bohemianwanderer – This caramelised pear and rosemary upside-down cake combines soft, sweet pears with aromatic rosemary and a light sponge. The recipe serves 4–6 people and requires 10 minutes of preparation and 1 hour 15 minutes of cooking. Begin by preheating the oven to 200C (180C fan)/390F/gas 6. Peel, quarter, and core three comice or conference pears, reserving the peelings for later use. Press 75g of softened unsalted butter evenly into the base of a 22–25cm ovenproof cast-iron pan or deep pudding dish. Sprinkle 75g of soft dark brown sugar over the butter and arrange the pear quarters cut side down in a spiral. Scatter finely chopped rosemary leaves from two sprigs over the pears and bake for 10 minutes.
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While the pears are baking, prepare the cake batter. Cream the remaining 200g butter with 75g soft dark brown sugar and 100g caster sugar until thick and fluffy. Beat in three lightly beaten eggs, add a pinch of salt, and gently fold in 200g sieved self-raising flour. Set the batter aside while preparing the pear peelings. Spread the reserved peelings on a baking tray, drizzle with 1½ teaspoons vegetable oil, and sprinkle with 5g caster sugar. Toss the peelings with your hands to coat them evenly.
After 10 minutes of baking, reduce the oven temperature to 180C (160C fan)/350F/gas 4. Bake the sugared pear peelings for 20–30 minutes, moving them occasionally until crisp and golden. Brush the sides of the pudding dish with a little vegetable oil. Spoon the cake batter over the caramelised pears, smoothing the surface. Bake for about 20 minutes, or until a skewer inserted into the center comes out clean.
Serving the Cake with Custard, Cream, or Ice-Cream
To serve, gently shake the pudding dish while the cake is still warm to loosen it from the sides. Place a large plate over the dish, invert it carefully, and lift off the pudding dish so the caramelised pears are on top. Spoon any remaining caramel from the dish over the cake and scatter the crisp pear skins for added texture. The cake is best served immediately with custard, cream, or ice-cream for a decadent dessert experience.
This recipe balances the sweetness of caramelised pears with the aromatic flavor of rosemary. The light, fluffy sponge complements the sticky caramel base, creating layers of flavor in every bite. Crisped pear peelings add a decorative and crunchy element. By carefully arranging the pears and baking in stages, the cake achieves a professional presentation and rich taste.
The upside-down method ensures the fruit remains soft while the sponge bakes evenly. Using self-raising flour allows for a light texture without additional leavening. Serving with warm custard or ice-cream enhances the dessert’s indulgence, while the caramel adds moisture and sweetness. This approach provides a classic yet impressive centerpiece for family meals or dinner parties.
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Overall, this caramelised pear and rosemary cake is simple to prepare but delivers complex flavors. The combination of fresh pears, aromatic rosemary, and crisp caramelized peelings makes it a visually appealing and delicious dessert. It demonstrates how careful preparation and layering can elevate a traditional upside-down cake.
