My neighbor Esther gave me a lot homegrown Asian pear from her backyard. They were crunchy and sweet. Carlos is not a fan of Asian pear so I am the only one eating it. Since it is organically grown it won’t last too long. I have them fresh but I can only eat so much. In order not to let them go to waste I decided to bake with it. I never bake with Asian pear before and not sure how it will turn out. But I am glad they turn out well, not mushy as I expected (because of the extra water content in asian pear). The recipe I used is from my previous Apple Upside Down Cake with minor modification.
Ingredients for the caramel (for the bottom of the cake)
3-4 Asian Pear (peel and slice)
3/4 cup of sugar
1/3 cup of water
1. Butter a 8" baking pan and arrange the slice pear on the pan. Cook the sugar and water on high heat until it became light brown caramel.
2. Pour evenly over the pear slices and set aside.
Ingredients for the cake
6 tbsp of butter - room temperature
1/2 cup of sugar
2 large eggs
4 tbsp of sour cream
1/2 tsp of vanilla
1 tsp vanilla
1 1/4 cups of flour
1/8 tsp of salt
1 tsp of baking powder
1. Pre-heat oven to 325 degree F. Cream butter and sugar until light and fluffy. Add in eggs one at the time and continue to beat.
2. Add in lemon zest, sour cream and vanilla. Mix well. Sift flour, baking powder and salt and add into the batter. Mix until combined.
3. Pour the batter evenly over the pear and bake for 30-40 min or until cake tester comes out clean.
4. Cool the cake for 10 min before invert the cake onto a flat plate. Serve warm or at room temperature.
Note: If the Asian pear is large, you might only need 2. The one I used were pretty small.