The official start of Fall is just a couple days away. It will be truly missed! Now it’s time put away the strawberries and peaches and take out the apples and pears.
This Caramelized Pear and Blackberry Tart is perfect for the new season! Start with peeling, coring and halving the pears. Then caramelize them in brown sugar and butter until tender. Place pears and sauce in a large can pan and add blackberries.
I make the cake batter with both butter and oil. This gives the cake a rich, buttery taste and keeps it very moist at the same time. Spoon the batter on top of the fruit and smooth it out, making sure it reaches all of the edges. Bake until golden brown, cool, and invert on a plate.
There you have a beautiful and delicious cake!
Caramelized Pear and Blackberry Upside Down Cake
Ingredients
Cake
- 6 tbsp butter, softened
- 2 tbsp oil
- 3/4 cup sugar
- 2 eggs
- 1 tsp lemon juice
- 2 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 cups cake flour
- 1/2 cup buttermilk
Caramelized Pears
- 3 pears
- 1 cup brown sugar
- 4 tbsp butter
- 1/2 cup blackberries
Instructions
Caramelized Pears
- Peel, cut in half, and core pears. Place brown sugar and butter in a wide pan over medium heat. Cook until both are melted. Place pears in the pan side down and cook for about 10 minutes. Turn them to the other side and cook for another 10 minutes. If they are not tender at this point, turn them over again and cook until tender. Line a 10 inch baking pan with non stick foil or parchment paper. Place pear, core side down in a pattern. Pour caramel over them. Spread out blackberries around the pear halves. Sit in the refrigerator or freezer until ready to add the batter.
Cake
- Pre-heat oven to 350 degrees. In a stand mixer, cream the butter, oil, and sugar. Add eggs, lemon juice, and vanilla. Mix again. Add dry ingredients and buttermilk. Mix until fully incorporated. Scoop batter over the fruit and caramel, smooth the top and bake for about 45 minutes or until browned and toothpick comes out clean when inserted. Cool on a wire rack. Invert the cake onto a plate. Serve.
Veronica
October 9, 2018 at 2:27 pmThis cake is so stunning!
moniquecm1
October 10, 2018 at 2:41 amThank you so much! You should definitely give it a try 🙂