This incredible Pear Miso Caramel Upside Down Cake combines sweet pears with white miso and hazelnuts. The cake is carefully inverting onto a plate revealing the perfectly glazed pears. Serve warm or at room temperature.
Pear Miso Caramel Upside Down Cake Recipe
Serves 10
Ingredients:
330g cups caster sugar
2 tbsp white miso paste
2 medium ripe pears, very thinly sliced (on a mandolin)
250g unsalted butter, chopped and softened
1 tbsp finely grated lemon zest
2 cups self-raising flour
2/3 cup hazelnut meal
4 eggs, at room temperature, lightly beaten
½ cup milk
½ cup grated pear
Method:
Preheat oven to 180°C (160°C fan forced). Grease and line a 23cm (base measurement) round baking tin with non-stick baking paper.
To make miso caramel, place 115g caster sugar in a medium saucepan. Add ⅓ cup water and place over medium heat. Cook, stirring until the sugar has dissolved. Bring the sugar to the boil, without stirring, cook for 6 minutes, or until light caramel in colour. Mix the miso with 1 tbsp extra water. Carefully add to the caramel. Take off the heat, stirring until smooth.
Pour into the base of the tin. Arrange sliced pears on top. Set aside.
In the bowl of an electric stand mixer, with a paddle attached, beat butter, the remaining 115g caster sugar and lemon zest until light and fluffy. Add flour, hazelnut meal and ¼ tsp table salt, and beat on low speed until just combined.
Add eggs, milk and mix on low speed until smooth. Fold through the grated pear. Spoon into tin over the pears, smoothing the surface with a spatula.
Bake for 1 hour 20 minutes, or until a skewer inserted comes out clean (cover with foil if the cake is browning too fast).
Set aside in the tin to cool for 5 minutes, before carefully inverting onto a plate. Serve warm or at room temperature.
Smart Tip:
Make sure your pears are not too ripe for this cake. Firm pears will hold their shape, soften and cook while the cake cooks.
