Upside-Down Sour Cream Cake with Caramelized Pears, Wild Boar Bacon Caramel Sauce

3 Ratings
  • prep time 20 min
  • total time 61 min
  • serves 6
Upside-Down Sour Cream Cake with Caramelized Pears, Wild Boar Bacon Caramel Sauce

The special ingredient in this dessert is Wild Boar Bacon Caramel Sauce!

Dessert, Fall, Pastry


Sour Cream Cake

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

¾ teaspoon salt

½ cup unsalted butter, room temperature

⅔ cup sugar

2 large eggs

1 ½ teaspoons vanilla extract

½ cup sour cream

Nonstick vegetable cooking spray

Caramelized Pears

6 Bartlett Pears, peeled, cored, cut into small dice

3 tablespoons unsalted butter

1 tablespoon sugar

1 tablespoon fresh lemon juice

Wild Boar Bacon Caramel Sauce

¾ cup granulated sugar

¾ cup heavy cream

⅛ teaspoon salt

8 slices of wild boar bacon, cut into 1/4“ dice, cooked until crisp

To Assemble


Sour Cream Cake

1. Preheat oven to 375F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Coat 6 ramekins with vegetable spray. Place 1 tablespoon of the caramelized pear mixture in each of the ramekins, then cover with the sour cream cake mixture.

2. Bake for 20-25 minutes, until golden brown, and cake tester inserted into center comes out clean.

Caramelized Pears

1. Heat butter in a heavy skillet over medium-high heat until foam subsides, then sauté pears, stirring occasionally, until just beginning to brown, 2 to 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.

Wild Boar Bacon Caramel Sauce

1. In a large heavy bottom saucepan over moderately high heat, combine sugar with 1/4 cup water and bring to boil. Continue cooking, swirling pan occasionally, until light golden brown about 6 to 8 minutes. Remove the pan from heat then slowly stir in cream. Be careful at this point as the caramel sauce will boil rapidly when you first add the cream. Stir in the bacon lardons and salt. Return to heat and bring to boil then remove from heat and keep sauce warm.

To Assemble

1. Unmold the cake onto a dessert plate. Ladle the wild boar bacon caramel sauce on top of the warm cake.

See more: Dessert, Fall, Pastry

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