A couple of weeks ago I was telling hubby my desire to configure servers, enlighten myself with the aspects of complex networking, setting up firewalls, configuring DBs and such.You get the idea? So he placed an order for a brand-new server. While I was eagerly waiting for the FedEx guy to come knocking my door, hubby's friend caught wind of this and decided to give(gift) me a server for free.Umm nearly free. So I have a couple of servers at my disposal. Lucky me!
So when hubby went to pick up the server, I had to make something for his considerate friend. Him and his family are strict vegetarians.So I wanted to make something strictly that is egg-free.Keeping in mind that I had 3 ripe Bartlett pears begging to be consumed, I browsed and found a recipe to my liking. And I ended up baking this egg-less version of a recipe I found from Martha's website.Aside from taking a couple of wedges for the pictures, I packed everything else. I have to say this was the tastiest and sweetest cake I ever made. Well, this recipe is from Martha's website. What more assurance does one need? I knew how it was going to turn out even before I bit into a luscious wedge. The sugar in the topping gets gooey when baking and once you invert it, the gooey goodness slowly sinks into the cake making it utterly moist and scrumptious. And yes, the flavor improves over time. So make sure to make it at-least a day before serving.
Sending this and Blueberry CoffeeCake With Streusel Topping, Cinnamon,Sugar and Raisins stuffed baked apples and Cherry Cake as an entry to this month's Monthly Mingle "Baking With Fruit" at Deeba's, brainchild of Meeta@ What's for lunch Honey.
For The Topping:
Notes:
So when hubby went to pick up the server, I had to make something for his considerate friend. Him and his family are strict vegetarians.So I wanted to make something strictly that is egg-free.Keeping in mind that I had 3 ripe Bartlett pears begging to be consumed, I browsed and found a recipe to my liking. And I ended up baking this egg-less version of a recipe I found from Martha's website.Aside from taking a couple of wedges for the pictures, I packed everything else. I have to say this was the tastiest and sweetest cake I ever made. Well, this recipe is from Martha's website. What more assurance does one need? I knew how it was going to turn out even before I bit into a luscious wedge. The sugar in the topping gets gooey when baking and once you invert it, the gooey goodness slowly sinks into the cake making it utterly moist and scrumptious. And yes, the flavor improves over time. So make sure to make it at-least a day before serving.
Sending this and Blueberry CoffeeCake With Streusel Topping, Cinnamon,Sugar and Raisins stuffed baked apples and Cherry Cake as an entry to this month's Monthly Mingle "Baking With Fruit" at Deeba's, brainchild of Meeta@ What's for lunch Honey.
For The Topping:
- 1/2 Cup Dark Brown Sugar, packed (Original calls for "Light")
- 4 Tbsp Butter
- 2 Ripe Bartlett Pears
- 1-1/2 Cups King Arthur All Purpose Flour
- 1/2 Cup Olive Oil
- 1/2 Cup Whole Milk
- 3/4 Cup Granulated Sugar
- 2 Tbsp Hodgson Mill Pure Cornstarch
- 1 Ripe Banana, smashed
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tsp Vanilla Extract
- 9-1/2" Round Cake Pan
- Prepare the Topping: In a non-stick pan, melt the butter and dark-brown sugar till the sugar dissolves.
- Grease the Cake pan with a little butter.
- Pour the sugar mixture and spread it evenly.
- Peel, core and cut the pears into 1/4" thick wedges. Arrange the pears in a circular fashion.
- Preheat the oven to 350 degrees F.
- Puree the banana and set the pulp aside.
- Sift together baking powder, flour and cornstarch.
- Combine oil, sugar, banana pulp together using an electric mixer. Add salt, milk and vanilla extract.
- Add flour in batches to the combine.
- Pour the batter on the top of the arranged Pears in the pan.
- Bake for 45 minutes or until the toothpick inserted into the center comes out clean.
- Invert the cake onto a plate or serving dish.
- Cool the cake and cut it into wedges.
Notes:
- If you'd rather use eggs, replace the banana and cornstarch with 2 eggs.
superb n perfect cake!!
ReplyDeleteDelicious Cake...Wish to have a slice :-)
ReplyDeleteAh upside down cakes are my all time fave
ReplyDeleteLuscious upside down cake..I was looking for an eggless upside down cake recipe, thanks lassie for posting this at the right time.Thanks a bunch...
ReplyDeleteThis looks scrumptious!
ReplyDeleteLooks like a perfect recipe without eggs.
My fav as well..looks super tempting and wish I have a slice as well.
ReplyDeleteI have tasted a regular pear cake at my sisters, but never the upside down version. Looks good.
ReplyDeletethis is absolutely yumm!! nice eggless version.
ReplyDeleteLooks and sounds amazing !!!
ReplyDeleteDelicious.........
ReplyDeleteBeautiful cake..love how the pears came out caramelized!
ReplyDeleteUS Masala
Wow..gorgeous cake. It looks very impressive and delicious:)
ReplyDeleteOMG, this looks absolutely perfect. mouth watering here:)
ReplyDeleteமிகவும் அருமையாக இருக்கு...பார்க்கும் பொழுதே சாப்பிட தோனுது...
ReplyDeleteHi,
ReplyDeleteLovely cake dear...:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
that looks perfect...love all the caramelization and the pears...something other than pineapple upside down cake!!:))
ReplyDeletesuperb n perfect cake!!
ReplyDeleteHi.
ReplyDeleteNice gift. Eggless versions are always welcome. Long time we chatted dear, hopefully I will catch u online sometime.
FOODELICIOUS
A lovely cake! I bet it tastes so good!
ReplyDeleteWat a wonderful looking cake, soo tempting..
ReplyDeletedelicious and tempting cake
ReplyDeleteI love the caramelized look....wish to have a slice ;-)
ReplyDeleteDeepa
Hamaree Rasoi
Scrumptious cake..perfect and beautiful.
ReplyDeleteGr8 Bake Item :)
ReplyDeleteCheers,
Reshmi
Great colour and fabulous combination of ingredients ♥
ReplyDeleteSucculent cake to enjoy cl .Love to have some .
ReplyDeletewouldn't mind a piece with some icecream :)
ReplyDeleteI still have to try and upside down cake, and this one is VERY tempting. YUM!! Thank you for bringing it to the Mingle my dear!
ReplyDeletewhat a fab upside down.... love it....
ReplyDeleteCheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts