Burnt Caramel Upside Down Pear Cake | Poire Tarte Tatin

This months trip to metro which is a wholesale food market gave me the opportunity to get a box of pears. Well after a disaster with preserving half that box that led to some exploding jars in the cupboard I ended up making this delicious burnt caramel pear cake with the some of the others. The trick here is to use brown caster sugar that way you don’t have to worry too much about how far to take the caramel to get the burnt look and taste.


2 firm ripe pears
1 cup brown caster sugar 
50g softened unsalted butter cubed for the caramel
195g self-raising flour 
1 tbsp baking powder
1/2 tsp ground cinnamon
1/2 tsp vanilla powder 
1/4 tsp fine salt
115g softened unsalted butter cubed for the cake batter
1 cup light brown sugar 
2 large eggs
1/2 cup milk


  1. Preheat the oven to 175’c fan
  2. Line the bottom and sides of a 22cm square cake tin and butter the paper
  3. Peal, core and slice the pears and place at the bottom of the cake tin
  4. Place the brown caster sugar in a saucepan and bring to a caramel on high heat. Watch this though and shake the pan to combine. Once combined fully though remove from the heat
  5. Whisk in a cube of the butter at a time until full incorporated
  6. Pour over the pears and smooth out as much as possible
  7. Sift the flour, baking powder, cinnamon, vanilla powder and salt into a bowl
  8. In a stand mixer place the butter and light brown sugar and mix on high until creamed and pale and fluffy
  9. Combine one egg at a time on medium speed until combined
  10. Turn the speed to medium-low and alternatively add a spoon full of the flour and then of the milk until all combined
  11. Pour the batter over the caramel pear mixture in the pan 
  12. Bake in the oven for 45 minutes 
  13. Place the tin on a cooling rack for 10 minutes and then turn out onto a serving platter. 

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