The best pear and cardamom upside-down cake!
This beautiful pear and cardamom upside-down cake has become one of our favorites, not only because it's very easy to make but because it tastes amazing! No special equipment, and just a few ingredients. It's ideal for when you want to make something quickly without sacrificing flavor. The texture is moist, light, and has the perfect amount of sweetness.
Ingredients
- 100 g Muscovado sugar, 1/2 cup
- 600 g Pears, 3-4 pears
- 180 g Yogurt, full-fat, Greek, or strained yogurt, 3/4 cup
- 100 ml Olive oil, 1/2 cup
- 1 Eggs
- 120 g Brown sugar, 1/2 cup
- 195 g Cake flour, or AP flour, 1½ cup
- 1 tsp Baking soda
- 1 tsp Cardamom powder, or seeds from 20 cardamom pods
- 1/4 tsp Salt
Instructions
- Line a 9 inch (23cm) springform with parchment paper. Butter the sides and bottom.
- Peel and core the pears. Slice each half into 4 pieces.
- Sprinkle or press muscovado sugar to the bottom of the springform. Arrange the slices of pears.
- In a bowl, add the yogurt, brown sugar, olive oil, and eggs. Mix until combined.
- Combine the flour, baking soda, cardamom, and salt. Add it to the wet mixture. Fold gently until no dry patches remain.
- Pour the batter over the pears and spread evenly.
- Bake on the middle rack at 180F (350C) for about 45 minutes, or until a toothpick comes out clean, but not wet. If the top starts to brown too fast, cover it with foil.
- Let it cool for 10-15 minutes before flipping it upside-down.
- Enjoy warm or cold.
Notes
If the top of the cake is browning too fast before the center is ready, cover the top with foil to prevent it from burning.
To flip the cake, once it's cooled a bit, remove the springform side, place a plate on top of the cake, and carefully but quickly flip the cake upside-down. Then remove the bottom part of the springform and the parchment paper.