Pear Upside-Down Cake

This recipe was automatically translated from Romanian. View original here
Pear Upside-Down Cake

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.

Ingredients

Pears
4 pieces
White flour
400 ml
Baking powder
2 tsp
Powdered sugar
250 ml
Coconut flakes
100 ml
Egg
4 pieces
3 for dough and 1 for sauce
Milk
200 ml
Butter
50 g
soft butter at room temperature
Sour cream
50 ml
Sugar
50 ml

Step by step

1

Grease the pan with butter.

2

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

3

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

4

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

5

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

6

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

7

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.

8

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

9

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

10

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.

11

The tart is served cold, garnished with whipped cream or sprinkled with a little cinnamon or powdered sugar.

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cakes, Fruit desserts, Desserts

Comments

No comments yet. Be the first to post one!