Chocolate Pear Upside-Down Cake

When the summer heat starts to fade and the cooler weather sets in, I always think cake. Specifically, this chocolate pear upside-down cake! It’s beyond easy to make and is so warming. It also makes the house smell AMAZZZZZING while it’s baking! The pears are so sweet this time of year so it’s really the perfect cake to make!

What I also like about this is it’s a semi-homemade cake – you use store-bought chocolate muffins for the cake part (but you can always make the muffins if you want. Just make sure they’re big ones!). I like to make easier cakes sometimes and using already made muffins from the store really cuts down on the time it takes to make this! It also saves on the number of dirty dishes – cleaning dishes – my least favorite thing about cooking and baking!

What’s your favorite cake to make? I’d love to hear in the comments below! ❤

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Chocolate Pear Upside-Down Cake

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 3oz unsalted butter, softened
  • 3oz white sugar
  • 4 ripe Bosc pears
  • Juice of 1 lemon
  • 4 large store-bought double-chocolate chip muffins

Directions

  1. Preheat the oven to 400 degrees. Thickly smear the bottom of an 8-inch round, ovenproof frying pan with butter and sprinkle the sugar over the top.
  2. Peel the pears, cut them into quarters and remove the cores. Place them in a bowl and toss them with the lemon juice to stop them from going brown. Drain off any excess lemon  juice, then place them into the prepared frying pan.
  3. Place over medium heat and cook for 7-10 minutes shaking the pan occasionally to stop the pears from sticking, until the butter and sugar caramelize and turn toffee-colored and the pears are just tender.
  4. Remove from heat and crumble the chocolate muffins into pieces and scatter them evenly across the pears. Cover with another ovenproof plate or frying pan, press down gently to bind everything together and leave the plate/pan in place. Transfer to the oven and bake for 10 minutes, or until pears are completely tender but still hold their shape.
  5. Remove the frying pan from the oven and leave it to cool for 30 minutes so all the juices can be absorbed and the caramel can set.
  6. To serve, remove the plate and loosen the edges with a dull knife. Cover the top of the pan with an inverted serving plate, take hold of both the plate and pan and turn them over together. Remove the frying pan checking to see the cake is now on the plate, and serve by the spoonful. Enjoy!

Recipe from: Ainsley Harriott’s Friends & Family Cookbook

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