The weather is still being kind to us…nice to see the clear blue skies, the chirping of the birds and the lushness around us. It’s been quite some time since we’ve seen grey skies. Whatever little rain we’ve had has fallen at night, which is even better, especially on week days. 
The following pear and walnut upside down cake was made on the spur of the moment. Quite a lot of pears were lying around, and, even though we do love to munch on them in their raw state, I couldn’t resist the urge to bake something with a few of them and also to satisfy a sweet craving. The cake is quite simple to make and produces wonderful results.
What’s needed-
Pears, peeled, cored and cut into small pieces (2 C)
2 eggs
1/4 C of milk
3 tblsp of honey
4 tblsp of oil
3/4 C of whole wheat flour (atta)
1 tsp baking powder
a pinch of bicarbonate of soda
2 and 1/2 tblsp of sugar ( I used organic raw cane sugar)
a handful of roughly chopped walnuts
How to-
- Pre heat the oven at 180 deg C and line an 8 inch round pan with foil. Geease lightly.
- Beat together the eggs, milk, honey and oil.
- In a bowl, mix together the flour, soda and baking powder and add to the egg mixture. Fold in.
- Mix together the pears, walnuts and sugar and cover the bottom of the prepared pan with this mixture.
- Tip the batter over this mixture. Smooth the top and tap the pan against the counter to expel the air bubbles.
- Place the pan in the centre of the preheated oven and bake for about 17 minutes. Turn off the oven and leave for 10 minutes. Turn on the oven and bake for another 10 minutes or till the top is golden and a toothpick inserted through the centre comes out clean.
- Place a plate ( larger than the pan) over the pan and turn it upside down. Remove the pan and gently peel off the foil.
- Let it cool for a few minutes, cut into wedges and serve warm. On the other hand, cool completely, chill, cut into wedges and serve. Tastes great either way.
We had it as after dinner dessert.
The result was just as I wanted…not too sweet, the soft pieces of fruit added a delightful mouth feel, and the walnuts a nice bite. The kids had it with some whipped cream,
but Dinesh and I enjoyed it on its own. Delish!! The kids are already asking for it to be made again
Have a nice weekend!
{ 48 comments… read them below or add one }
looks delicious..i love using whole wheat atta in cakes, and find that when combined with fresh fruit, the texture is great.
Moist and soft looking upside down cake very delectable and yummy!!!
Wow lovely combination…the cake looks deliciously inviting
Waiting eagerly for some rain here, there 1/8″ yellow pollen all over! Nightmare for me, although loving the weather.
Upside down cake looks yum, got to make with Pineapple once. Looks great, enjoy!
Hi Sunita, Awesome!! Love the pics…and the fact that this is whole wheat:-) Just perfect with pear and walnuts…I just wish i can try this ..without eggs? love the brown colour..
Oh, what an awesome upside-down cake! A delicious combo!
Cheers,
Rosa
oh its mouth watering. Nice recipe and healthy too. Have to try it yummy yummy
wow!! isnt that a gorgeous cake or what??!!!
Of all the cakes, I love the fruit ones the best. Great idea Sunita.
looks verrrrayyy tastyyy. i have some pears and walnuts to use up, but i am very lazy. i’ll just eat them raw. lol.
looks so moist and delicious…
What a great dessert.
Gorgeous cake….very much mouth watering..
sunita this looks lovely. pears are so wonderful in cakes. absolutely gorgeous!
Wow, what a cake. I want to grab it from the screen.
Yummy cake.I like cake with fruits..i always love your recipes as they are not only delicious but healthy too..
Pear and walnuts are a great combo, I love those with some goat cheese, but this is another great way to combine those, a bit more work though, so I will just admire your creation. Unless you want to send me some of course,
I love pears when baked!! I’m going to try this!
Lovely combo, looks moist and yummy
Looks inviting Sunita! Its been a while u baked soemthing with eggs! Looks lovely!
this is a yummy cake… whole wheat flour, low amount of sugar – awesome recipe
Delish indeed. It is raining here whole week
One cool cake sunitha…worth a try…
Thanks everyone for your lovely comments
this was really yummy, and we did enjoy it a lot!
Lovely – the pears look really inviting!
Oh, Sunita, those pics are gorgeous! It’s as if I see and smell it right here.
The cake looks so decadent, YUMMY!!
Lovely. Simply lovely!
Lovely looking cake, and who can resist pears?
this is gorgeous!! sounds right up my alley
Ummm, a slice of this would be perfect right now with a cup of tea.
Looks absolutely delicious!
That looks lovely Sunita. I love upside down cakes, don’t think I’ve made a pear upside down before.
Hi Sunita,
Just wanted to let you know that I tried your Pears upside down cake this past weekend.It was absolutely delicious.My pan was little bit bigger, so I got a thinner version.anyways the taste was perfect.Thanks for the recipe.Will post it in my blog with pictures. A curious question, is there any specific reason for turninfgoff the oven in between.?
I didn’t want to brown too quickly …glad you enjoyed the cake
great website! and i love the recipes with wheat flour. i am going to try out this pear/walnut recipe. my daughter loves pears and walnuts. so this is the perfect treat for her.
Sunita, I want to try this cake over the weekend. 1 question though – what is the difference between tsp and tblsp?
tsp= teaspoon
tblsp= tablespoon
Do give it a try, Lakshmi.
Sunita,
When it says 1 tsp, I generally measure with my regular eating spoon. So when you say, tblsp, is it
more than tsp? How many tsp=tblsp?
Thanks!
1 tblsp is roughly 3 tsps ( not heaped but levelled).
Hope this helps.
Just look at all of the huge chunks of per in that! It looks really good!
Can I substitute anything else in the place of eggs?Will apple sauce work?
Let me know…
I love desserts and after reading your recipe, I have decided to give it a try.
Sunita, I made this yday and it came out awesome. I shared the whole cake with 10 of my colleague friends and of course my family…they all loved it. Even more bcoz it was so non-fat (with wheat flour, honey etc.). Taste was fabulous!
I had a little bit of a challenge while making it. The batter came out with a dough-like consistency (a little more watery) and I wasn’t sure if that was too thick. So I added little more eggs and milk for a thinner batter and poured over the apple mixture. Hence there was no layer formed on top of the apples…the apples rose a little to the top. Please clear my doubt for me…I’d be making this again often and next time more perfect!
Lakshmi, glad that you liked the cake.
As for the batter, I am not sure why yours was doughy. I mean, my batter was not too thin, but was definitely not doughy. Did you beat the wet ingredients well before adding in the dry ones?
Sunita, yes I did beat the wet ones really well before adding it to flour. So the batter must be medium – not doughy or watery right? I will try again and let you know.
Wonderful recipe
I don’t have pears but i do have lot of medium ripe persimmons…i will try this today and see how it turns out
After oggling for say about a month…Atlast I prepared this last week
But replaced the egg batter with your eggless sponge cake batter and apple for pears and almonds for walnuts
It was excellent
Thanks Sunitha
That helps a lot. Thankyou.
I had always wondered what the difference was.