An “upside-down cake” is just an inverted cake, in other words, the bottom is on the top. This recipe is very simple and perfect to enjoy with a cup of coffee. The sweetness of the pears mixed with the brown sugar and butter, give this cake a delicious caramel flavor. It so good, it has become one of our favorite recipes of all time!
Surprise your family and friends with this dessert.
½ cup plus two tablespoons unsalted butter
¾ cup sugar
4 egg whites
1 teaspoon almond extract
1 cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup milk
¼ cup brown sugar
Start by making the caramel. Preheat the 2 Litre Utensil over medium heat and add 2 tablespoons of butter and the brown sugar. Stir with the Spoonula and let it cook for approximately five minutes. Being very careful and using soft movements, cover the sides of the utensil with caramel. Then, slice the pear and place it over the caramel, covering the bottom of the utensil.
In a big bowl, beat the rest of the butter with sugar until creamy. Add the egg whites one at a time, beating well after each addition and stir in the almond extract. Mix the flour, baking powder, salt and add to bowl, alternating with the milk. Mix well until all the flour has been incorporated in the batter, being careful not to overmix.
Pour the batter in the 2 Litre Utensil, close the valve, and “bake” the cake on the Induction Cooker over the lowest heat for 35 minutes. Turn off the heat and let the utensil sit on the Induction Cooker for two more minutes. Unmold the cake by placing a dish or tray over the utensil and inverting onto a cooling rack. Make sure to remove the cake immediately to avoid the caramel hardening and sticking to the utensil.
You may serve this cake warm or at room temperature. Serve with vanilla ice cream and enjoy.
Tip: You may use this same technique using different fruits. Just replace the pears with apples, peaches or plums. What variation will you try?