This cake present an interesting mix of flavors, the rosemary aroma with the delicious caramelized pear topping. It's a cake with excellent presentation, sweet and delicious.
This cake is prepared in a simple and traditional way, the only difference is the sweet pear topping that gives to the cake an extra flavor.
INGREDIENTS FOR ROSEMARY PEAR UPSIDE DOWN CAKE
Here you'll find all the ingredients needed to make this recipe:
● Softened margarine
● Dark brown sugar
● Eggs
● Rosemary
● Milk
● Vanilla extract
● Baking powder
● All-purpose flour
● Salt
● Pears
● Cinnamon stick
● Water
● Granulated sugar
● Honey
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ROSEMARY PEAR UPSIDE DOWN CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and sprinkle with flour.
Step 2: Beat the margarine and the brown sugar until creamy. Add the eggs one by one and beat about 3 to 4 minutes. Add the milk, rosemary, salt, vanilla extract and mix for 2 to 3 minutes. Add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake for about 35 minutes.
Step 4: Wash, peel the pears and cut into slices. Place them in a saucepan together with the cinnamon stick, the two tablespoons sugar, honey and the water. Stir and place the pan over medium-low heat about 15 to 20 minutes until the pear start to caramelize.
Step 5: Remove the cake from the oven and unmold to a plate.
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Rosemary pear upside down cake
This cake present an interesting mix of flavors, the rosemary aroma with the delicious caramelized pear topping. It's a cake with excellent presentation, sweet and delicious.
4.33 from 3 reviews
- 150 grams (2/3 cup) softened margarine
- 150 grams (about 1 cup) dark brown sugar
- 6 eggs
- 1 tablespoon rosemary
- 50 ml (1/4 cup) milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 150 grams (1 cup) all-purpose flour
- A pinch of salt
- 2 pears
- 1 cinnamon stick
- 75 ml (1/3 cup) water
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- Preheat the oven to 180ºC (350ºF). Grease a round cake pan (22 x 10 centimeters (8 2/3 x 4 inches)) with margarine and sprinkle with flour.
- In an electric mixer, beat on medium speed the margarine with the brown sugar until obtain a homogeneous and creamy mixture. Add the eggs one by one and beat for 3 to 4 minutes until a homogeneous mixture. Then, add the milk, rosemary, salt, the vanilla extract and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Meanwhile, wash, peel the pears and cut into slices. Place them in a saucepan together with the cinnamon stick, the two tablespoons sugar, honey and the water. Stir and place the pan over medium-low heat about 15 to 20 minutes until the pear start to caramelize, stirring occasionally.
- Remove the cake from the oven and unmold onto a plate. Place the pear slices over the top of the cake and drizzle with the sauce. Let cool to room temperature and serve.
