dessert/ Dorie Greenspan/ foundation recipe/ Fruit

Caramel-Pear & Five-Spice Upside-Down Cake | A Better Method

When a recipe like the caramel-pear and five-spice upside-down cake comes out right the first time, it’s time to break out a happy dance. There are far too many times, when the tarte tatin and other upside-down cakes sadly need a face lift. You can’t help but feel deflated. A moment of high expectation is turning into one more baking experiment. In the end, there’re always hope for a better outcome next time.

Better outcome, however, is the result of getting things right in the first place. Here is a list I’ve compiled based on my experience in baking this and similar upside-down cakes:

Equipment and prepping it: I have used a springform pan and it works well. Line the bottom of the pan with a round of parchment paper and smooth it to eliminate air bubbles. Coat the parchment with more oil and set the pan aside.
However, for a caramel-pear topping, the springform pan is not appropriate because it leaks. The trick is to use a regular non-stick cake pan. Now, get ready for a more complex process when it involves the caramel. Put the empty non-stick pan, on a baking sheet, in the oven. A second trick is: a caramel fruit topping needs a preheated pan to stay at the right working temperature.
Make the caramel: Making caramel gives me pause; it’s something I don’t get right every time. I understand the part that every cookbook writer tells us: 1) Use real heat, don’t wimp out. 2) Brush down the sugar spattering on the sides of the pan with water, using a pastry brush. 3) Don’t stir, swirl the pan gently to even out the color of the syrup. Lastly, 4) when the color turns amber and you see a few wisps of smoke, remove the pan from heat.
Off the heat, stand away and squeeze in the juice from a cut lemon in the caramel. The squirt of lemon juice not only flavors the caramel but keeps the sugar from hardening too quickly. This is the best trick I’ve heard!
Ingredients: In Dorie Greenspan’s recipe, she calls for firm pears which are not very ripe. You also need to cut the pears into 1/2 inch thick. Anything thinner may cause the pieces to stick to the pan. Anything bigger may result in crunchy pears not thoroughly cooked within the 35-38 minutes of baking. There is always the delicate balance between texture, baking time and the structure of the cake. The good news is we’ve found the sweet spot here!
A word on the cake batter. Like most upside-down cakes, this is a sponge cake built on the rough ratios of 1 part egg: 1 part sugar: 1 part flour: 1 part fat, leavened by baking powder. Rather than butter, the batter uses neutral oil, such as canola. Furthermore, the batter is flavored with lemon, ginger and Chinese five-spice powder — the essence of warmth and welcome. Believe it or not, all the ingredients go in and come together quickly in a food processor within seconds.
Rest and Unmold: Bake until the top is browned, about 35 minutes. The cake should pull away slightly from edges of pan; a tester inserted into the center should come out clean. Let’s the cake cool for 5-10 minutes before inverting onto the cake plate. Sugared fruit will stick to the pan if left to cool for too long.

Without pulling a lot of stops, but by carefully following the guidelines above step by step, we can all feel like the star bakers. The caramel-pear and five-spice upside-down cake looks all decorated and ready for primetime. For sure, this bake restores my confidence that I, too, can make one of these cakes.