pear and earl grey upside down cake
The first thing I have made in our new house. Exactly one day before I went on the trip to copenhagen/stockholm we moved everything into a new house in Napa. All in one day. We had to leave our place in St Helena in 3 days since we were technically never on the lease and our roommate who we were paying rent to wasn't exactly paying it on time. So we packed, found a new house, signed a year lease, and moved all within 3 days.
Then it was off on the trip for me and then coming back to unpacking between shifts. So my first post since the move is long over due. We now have a decent size back yard and even a picnic table that seems to be working out well for photos.
I have made this cake in a small but very deep cake pan, just for presentation sake but would recommend a standard 8 inch pan for tasting sake. The ratio of pears to cake is very off with a tall pan. It was still a tasty cake nonetheless. Once flipped over, the excess caramel seeps into the cake, leaving a soft and gooey layer between the pears and proper cake. The best part in my opinion.
1 1/2 c (187g) AP
2 tsp baking powder
1/4 tsp salt
1/2 cup (114g) butter, softened
1 c (200g) sugar
1 tbsp earl grey tea
1 tsp vanilla
2 eggs, separated
1/2 c (118ml) milk
1/4 tsp cream of tartar
4 tbsp (56g) butter
1/2 c (100g) brown sugar
3 pears, peeled and thinly sliced
Oven 350F. 8inch round pan, buttered and floured
Combine butter and brown sugar in a saucepan, over medium heat. Stir until butter have melted and sugar is dissolved. Pour into the bottom of pan. Fan out the pear sliced in overlapping circles on top.
Sift AP, baking powder and salt together. Set aside. Beat the butter, sugar and tea together in a stand mixer until light and fluffy. Add in vanilla and egg yolks, beat in. Add in the dry ingredients, mixing until combined. Add in milk and combine. In a separate bowl, beat egg whites and cream of tartar until stiff peaks. Fold into batter. Pour onto of pears.
Bake until the center is set and springs back to the touch 35-45 minutes. Let cool for 10 minutes in pan, then invert onto a plate.
Let cool completely.
a slightly altered martha stewart recipe