This delicious Christmas cake recipe will be online soon! It’s a pear-cardamon upside down cake. Serve warm with some vanille ice cream!@dannycruzofficial makes it complete with his track ‘Anyway Everyday’ on@cruisemusicme. A funky disco track with a beautifull piano tune. Happy track for in the holidays!
Ingredients
2 sliced medium pears
240 gr all-purpose flour
150 gr butter (11 tbsp)
150 gr milk
150 sugar
35 gr brown sugar (3 tbsp)
2 large eggs
salt
1/2 tsp vanilla extract or paste
2 tsp baking powder
cardamon
cinnamon
* Ice cream
- Put aluminum foil on the oven rack, to catch any drips while baking the cake. Preheat the oven at 180 degrees. Butter the inside of a cast-iron skillet. Make thin pear slices.
- Use your hands to mix 40 gr (3 tablespoons) of butter, brown sugar and 1/2 teaspoon of salt. Spread the mixture on the bottom of the skillet, set the bowl aside.
- Arrange the pear slices in a one layer on the top of the butter mixure. You might think you have too much slices, but squeeze everything in there, because they will cook and shrink. Add cardamon and cinnamon.
- Use a whisk and combine the remaining 110 gr (8 tablespoons) butter with the suger until smooth. Whisk the eggs until smooth, then whisk the milk and vanilla. At this point you’ll think that you did something wrong. Actually it’s all good, if your milk is cold and the butter warmer, the butter wil harden, then your mixture will look curdled. Whisk 1/2 teaspoon salt, baking powder. Add some cinnamon if you like! Gently scrape the mixture over the pears.
- Bake in the oven for 45 minutes and let it cool for 30 minutes. Turn around, be carefull! You can serve it warm with some ice cream, if you’d like!
Recipe From Julia Turshen’s Small Victories
Enjoy! ♥