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Method
Step 1
To make the caramel pears, place the pears and sugar in a medium saucepan. Pour over enough water to cover the pears. Add the cinnamon, star anise and vanilla. Place over high heat and bring to the boil. Reduce heat to low. Cover with a disc of baking paper to help keep pears submerged in the poaching liquid. Simmer for 1 hour or until the pears are tender.
Step 2
Carefully use a metal spoon to transfer the pears to a heatproof bowl. Bring syrup in the pan to the boil over high heat. Cook, stirring occasionally, for 10 mins or until the sauce reduces by three-quarters. Reduce heat to medium. Add cream and cook for a further 5 mins or until caramel sauce thickens. Add salt and stir to combine. Set aside for 10 mins to cool. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.
Step 3
Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Cut the pears in half lengthways and arrange, cut-side down, over the base of the prepared pan.
Step 4
Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, hazelnut meal, cocoa powder and bicarbonate of soda. Stir to combine. Add the sour cream and stir to combine. Spoon the mixture over the pear in the cake pan and smooth the surface. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly before turning onto a serving plate.
Step 5
Drizzle the cake with caramel sauce. Sprinkle with the hazelnut. Cut into wedges to serve.
Recipe tip
Serve with double cream or dollop cream.
DIY nut meal To make your own hazelnut meal, process 60g hazelnuts in a food processor until very finely crushed.
Prep time15 mins15 minutes, + Cooling & chilling time
+ Cooling & chilling time
Ingredients
125g butter, chopped
1 cup (220g) brown sugar
3 Coles Australian Free Range Eggs
3/4 cup (110g) plain flour
1/3 cup (50g) self-raising flour
1/2 cup (60g) hazelnut meal
1/4 cup (25g) cocoa powder
1/2 tsp bicarbonate of soda
1/3 cup (80g) sour cream
Chopped hazelnuts, toasted, to serve
Caramel pears
5 pears, peeled
1 cup (220g) brown sugar
2 cinnamon sticks
2 whole star anise
1 tsp vanilla bean paste
200ml thickened cream
Pinch of salt
Description
This gorgeous upside-down pear cake has irresistible flavours of chocolate and hazelnut. It’s a rustic dessert you’ll want to make again and again.
Method
Step 1
To make the caramel pears, place the pears and sugar in a medium saucepan. Pour over enough water to cover the pears. Add the cinnamon, star anise and vanilla. Place over high heat and bring to the boil. Reduce heat to low. Cover with a disc of baking paper to help keep pears submerged in the poaching liquid. Simmer for 1 hour or until the pears are tender.
Step 2
Carefully use a metal spoon to transfer the pears to a heatproof bowl. Bring syrup in the pan to the boil over high heat. Cook, stirring occasionally, for 10 mins or until the sauce reduces by three-quarters. Reduce heat to medium. Add cream and cook for a further 5 mins or until caramel sauce thickens. Add salt and stir to combine. Set aside for 10 mins to cool. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.
Step 3
Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Cut the pears in half lengthways and arrange, cut-side down, over the base of the prepared pan.
Step 4
Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, hazelnut meal, cocoa powder and bicarbonate of soda. Stir to combine. Add the sour cream and stir to combine. Spoon the mixture over the pear in the cake pan and smooth the surface. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly before turning onto a serving plate.
Step 5
Drizzle the cake with caramel sauce. Sprinkle with the hazelnut. Cut into wedges to serve.
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