Upside-down Sour Cream Pear Cake with Wild Boar Bacon Caramel Sauce
Sour Cream Pear Cake
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 3/4 teaspoons of salt
- 1/2 cup of unsalted butter, room temperature
- 2/3 cup of sugar
- 2 large white eggs
- 1 1/2 teaspoon of vanilla extract
- 1/2 cup of sour cream
- Unit of non-stick vegetable cooking spray
- 6 Bartlett pears, peeled, cored and cut into small dice
- 3 tablespoons unsalted butter
- 1 tablespoon of white sugar
- 1 tablespoon of fresh lemon juice
- Preheat oven to 375°F.
- Mix flour, baking powder and salt in a medium bowl. Using an electric mixer, beat butter until smooth, then gradually add sugar and blend well.
- Add eggs and vanilla until blended.
- Beat in flour mixture then sour cream.
- Coat six ramekins with vegetable spray.
- Heat butter in a heavy skillet over medium heat until foam subside then sauté pears, until just beginning to brown, 3 minutes.
- Stir in sugar, lemon juice and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes.
- Place 1 tablespoon of the caramelized pear mixture in each of the ramekins; then cover with the sour cream cake mixture.
- Bake for 25 minutes.
- 3/4 cup granulated white sugar
- 3/4 cup heavy cream
- 1/8 teaspoon of salt
- 6 slices of wild boar bacon, cut into 1/4-inch dice, cooked until crisp
To assemble cake
- In a large heavy bottom saucepan over medium heat, combine sugar with 1/4 cup water and bring to boil.
- Continue cooking, swirling pan occasionally, until light golden brown, about 7 minutes.
- Remove pan from heat and slowly stir in the sour cream. Caramel sauce will boil rapidly. Stir in bacon and salt. Bring to boil and remove from heat.
Unmold the cake onto a dessert plate and ladle caramel sauce on top.
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