Pear Tatin- recipe by Ina Garten. Serves 6.
I baked this cake for a friend’s wedding anniversary. It looks gorgeous and tastes amazing. I have baked it using plums, pears and apples. I can’t really say which one is my favorite because they all taste great! While baking this cake, you need to really keep an eye on the caramelisation of the sugar, it burns really quickly.
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 pears, peeled and slices into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the pear slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. add the sour cream, zest, and vanilla and mix until combined. Sift the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the pear slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes , then invert the cake onto a flat plate. If a pear slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners’ sugar.