Pecan and pear upside-down cake recipe
Indulge in the delightful fusion of sweet, nutty pecans and juicy, caramelised pears with this irresistible pecan and pear upside-down cake recipe.
“The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says food writer Diana Henry.
“The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.”
Pecan and pear upside-down cake
Ingredients:
(Serves 10)
For the fruit and nuts:
75g unsalted butter
115g caster sugar
350g firm pears (about 2)
140g cranberries
75g pecans
For the cake:
120g unsalted butter, softened
200g caster sugar
2 large eggs, separated
Drop of vanilla extract
210g self-raising flour
1tsp baking powder
1tsp ground ginger (optional)
175ml full-fat milk
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