This banana pear upside down cake is the perfect example that with just 8 ingredients you can make a fluffy and super delicious cake!
This banana pear upside down cake is super easy to make and full of fresh and delicious flavors. The fusion of banana and pear is simply delicious, you will love every bite of this delicious cake!
You can make this cake for a simple breakfast with your family or as a dessert for a special dinner! Everyone will love the banana flavor and the delicious pear and caramelized sugar topping.
Here you'll find all the ingredients needed to make this recipe:
Banana - Adds flavor and creaminess to the cake batter.
Pear - Caramelized peeled pear. For the cake topping.
Cinnamon powder - Adds a very pleasant extra flavor to the recipe.
Eggs - Makes the cake more soft and fluffy.
Granulated sugar - To sweeten and flavor.
All-purpose flour - Adds consistency and is the base of the cake batter.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE BANANA PEAR UPSIDE DOWN CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Pour the granulated sugar 150 grams (2/3 cup) in a loaf tin. Place the loaf tin on the stove over low heat until caramelize the sugar (go turning the loaf tin until stays completely caramelized). Turn off the heat and place the peeled pears cut into slices on the bottom of the loaf tin.
Step 2: Place the bananas cut into pieces and the cinnamon in a blender and blend on high until creamy.
Step 3: Using an electric mixer, beat on medium speed the eggs and the sugar until obtain a homogeneous mixture. Add the banana and cinnamon cream and mix for 1 to 2 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.
Step 4: Pour the cake batter into the caramelized tin and bake about 45 minutes.
Step 5: Remove cake from the oven and allow to cool for 25 to 30 minutes inside the pan.
Step 6: Run a butter knife around the inner edge of the cake tin. Place a serving rectangular platter over the cake and flip.
Step 7: Allow the cake to cool to room temperature and serve.
RECIPE TIPS
Use these two techniques to know when a cake is done: Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
Some tips to make a cake rise: 1. Add leavening agents like baking powder and baking soda to the cake. 2. Ensure that ingredients like eggs and dairy are at room temperature. 3. Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise. 4. Choosing the correct pan size is also important.
150 grams (2/3 cup) granulated sugar to caramelize
125 grams (about 1 cup) all-purpose flour
1 teaspoon baking powder
Directions
Preheat the oven to 180ºC (350ºF). Pour the granulated sugar 150 grams (2/3 cup) in a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)). Place the loaf tin on the stove over low heat until caramelize the sugar (go turning the loaf tin until stays completely caramelized). Turn off the heat and place the peeled pears cut into slices on the bottom of the loaf tin.
Place the bananas cut into pieces and the cinnamon in a blender and blend on high until creamy.
Using an electric mixer, beat on medium speed the eggs and the sugar until obtain a homogeneous mixture. Add the banana and cinnamon cream and mix for 1 to 2 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.
Pour the cake batter into the caramelized tin and bake until a toothpick inserted in the center comes out clean, about 45 minutes (the time depends on the oven).
Remove cake from the oven and allow to cool for 25 to 30 minutes inside the pan.
Run a butter knife around the inner edge of the cake tin. Place a serving rectangular platter over the cake and flip.
Allow the cake to cool to room temperature and serve.
Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.
