Prep 35 mins
Cook 1 hr 30 mins
Easy to make and tastes delicious. What else to ask for? Sort of like a Pear Tatin with a cakey crust.
- 10 tablespoons butter, room temperature
- 2⁄3 cup sugar
- 3 tablespoons lemon juice
- 3 tablespoons dark rum
- 4 -5 semi-ripe pears
- 1⁄2 cup sugar
- 1 teaspoon grated lemon, zest of
- 1⁄2 teaspoon cardamom, ground
- 1⁄3 teaspoon salt
- 2 eggs
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- lightly whipped cream
- Preheat oven to 400 degrees F (200C).
- Butter a 10 inch, deep-dish pie plate with 1 ½ tblsps of butter.
- Sprinkle bottom with 2/3 cup sugar, lemon juice and 2 tblsps rum.
- Peel pears, halve lengthwise and core.
- Cut halves crosswise into ¼ inch thick slices.
- Arrange slices, round side down, in concentric circles.
- Bake until pears are lightly caramelized and very tender, about 1 hour.
- Cool pears slightly.
- Reduce oven temperature to 375F (190C).
- Cream remaining 8 ½ tblsps butter with ½ cup sugar, 1 tblsp rum, lemon zest, cardamom and salt and mix until smooth.
- Beat in eggs, one at a time.
- Fold in flour and baking powder.
- Spoon evenly over pears.
- Bake 25-30 minutes.
- Immediately invert cake onto platter.
- Spread any caramel remaining in pie plate over pears.
- Serve at room temperature with a dollop of lightly whipped cream.
You have to make this when you are not short of time as there is a lot of prep work to this cake, I am pleased with the taste but the pears baked out a bit too soft which might have been the fault of my slightly over ripe pears... I might give this same recipe a try using apple slices, it's a delicious cake, thanks Ev!...Kitten:)