Pear Upside-Down Cake

Elena Butuc

This recipe was automatically translated from Romanian. View original here

I took the recipe from the Tupperware Recipe Book but you can easily adapt it to a normal tray - put baking paper and I think it works.

The tart is very fragrant and tasty, the sauce gives it a very good aroma and makes it finer, and the coconut in the dough still doesn't spoil at all :)

So I recommend you to try it - served with a little whipped cream is something very fine and tasty.

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Ingredients

Metric US

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Pears

4 pieces

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White flour

400 ml

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Baking powder

2 tsp

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Powdered sugar

250 ml

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Coconut flakes

100 ml

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Egg

4 pieces

3 for dough and 1 for sauce

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Milk

200 ml

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Butter

50 g

soft butter at room temperature

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Sour cream

50 ml

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Sugar

50 ml

Step by step

Grease the pan with butter.

Peel the pear, cut it and spread it evenly over the entire surface of the tray.

Mix in a bowl flour, powdered sugar, baking powder and coconut.

Add to the above composition, eggs, one by one then the milk, mix the composition.

Then add the soft butter and mix the composition with a whisk or mixer.

Pour the dough over the pears and bake for 25 minutes at a temperature of 180-200 degrees.

Meanwhile, prepare the au gratin sauce - mix well 50ml of sour cream + 50ml of sugar + 1 egg. I mixed them with the Magic Mixer, of course you can use the classic mixer.

After 25 minutes, lightly remove the tray from the oven, together with the grill you have placed - and pour the au gratin sauce.

Leave the tray in the oven for another 20-30 minutes until the tart is well browned.

Let it cool well, then turn it over on a plate. You will notice that the au gratin sauce poured on top, actually reached the pears and covered them very well.