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    You are in: Home / Recipes / Caramel Pear and Macadamia Upside-Down Cake Recipe
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    Caramel Pear and Macadamia Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Wendys Kitchen's Note:

    Got from Good Taste magazine. Have not made it but it looks good. Very moist cake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180 Degrees Celsius Grease a round 20cm cake pan and line base with non-stick baking paper.
    2. 2
      Melt 20g butter in frying pan and heat until foaming. Add pears cut side down and cook 2 minutes eahc side until golden brown.
    3. 3
      Arrange pear over base of cake pan.
    4. 4
      Melt 25g remaining butter until foaming. Add 1/2 cup sugar stirring for 1 minute.
    5. 5
      Add cream and water and cook for 2 minutes until mixture thickens.
    6. 6
      Remove from heat and pour half the caramel sauce over the pears.
    7. 7
      Sprinkle pears with nuts.
    8. 8
      Using electric beater, beat ground ginger, remaining butter and remaining sugar in medium bowl.
    9. 9
      Add eggs 1 at a time combining well after each addition.
    10. 10
      Use a wooden spoon to stir in the flours, almond meal and sour cream until just combined.
    11. 11
      Spoon mixture over pears and smooth the surface.
    12. 12
      Bake in oven 1 1/2 hours until skewer inserted comes out clean.
    13. 13
      Remove from oven set aside 5 minutes before inverting onto a plate.
    14. 14
      Drizzle cake with reserved caramel sauce and serve warm with vanilla ice-cream or cream.

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    Ratings & Reviews:

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    Nutritional Facts for Caramel Pear and Macadamia Upside-Down Cake

    Serving Size: 1 (149 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 522.7
     
    Calories from Fat 281
    53%
    Total Fat 31.2 g
    48%
    Saturated Fat 15.3 g
    76%
    Cholesterol 138.5 mg
    46%
    Sodium 225.9 mg
    9%
    Total Carbohydrate 58.3 g
    19%
    Dietary Fiber 2.8 g
    11%
    Sugars 44.5 g
    178%
    Protein 6.0 g
    12%

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