Sweet like… umm, not sugar in this case!

Most times when we are invited over for dinner there is always a request, “Will you be able to bake something and bring please?” And there’s no way I’m going to say no to that. For those of you who know me, you’ll know very well how much I enjoy cooking for others and feeding people. There’s no equaliser like food, you know.

So it was one of those days when I’d to bake something and take for a ‘fishy’ dinner that we were invited to. I knew that dinner in itself was going to be heavy so I didn’t want to add a heavy dessert to that. Initially I thought of doing a chocolate cake, can never go wrong with that, but then I realised that there would also be people with dietary restrictions so I resorted to my favourite kind of cake – the one with fresh fruit in it.

I used beautiful fresh pears for this recipe, they were so fresh almost like they had just been plucked off the tree and I’m pretty sure they were. There is no sugar in this recipe, I’ve used some grated pears which were sweet by themselves and also some honey. And yes, there’s whole wheat flour too 🙂

Pear upside down cake
1 large pear, de-seeded and grated
1 large pear, de-seeded and sliced thinly (you may require lesser, just go with the flow)
1 1/2 cups of whole wheat flour
1 tsp of baking soda
1/2 tsp of baking powder
1/3 cup of vegetable oil
3/4 cup + 1 tbsp of honey (I used an organic wild forest honey)
1/4 tsp of cinnamon powder
3 tbsp of fresh curds

Sift the wheat flour with baking soda and baking powder. Keep this aside.

Grease and line your baking tin. Arrange the slices of pears on the bottom of the tray and drizzle 1 tbsp of honey over this.

Mix the honey, curds, cinnamon powder, oil and grated pear to form a smooth mixture. Slowly add the flour to this and keep mixing it till you get a batter that’s smooth and lump-free. If you find that the batter is too dry then add cold water or cold milk to this.

Pour the batter over the pears in the baking tin. Bake for 30-40 minutes at 180 degrees until a skewer inserted into the middle of the cake comes out clean. Allow the cake to completely cool down, then turn it over and serve.

* You can bake the same with apples or even peaches. Pineapple is a good idea too but make sure you check the sweetness of the fruit before proceeding.

* If you want to make this with sugar then use 1 cup of sugar for this recipe.

*Using nutmeg powder instead of cinnamon powder gives the cake a delicious flavour and not to mention, a heavenly aroma!

This yummy cake is going for Bake Fest #24, an event started by Vardhini of Cook’s Joy and being hosted by Pallavi of Thou Shalt Cook, this month.

It is also going to What’s with my cuppa? which was started by Nupur of UK, Rasoi and Me and is being hosted this month by Nandoo’s Kitchen.

And also to Virtual Birthday Party at Spicy Food

No Comments

  • Padhu Sankar October 18, 2013 at 12:25 am

    Cake looks inviting. Nice recipe without sugar and maida.

  • Priya Suresh October 18, 2013 at 6:19 am

    Omg, without sugar and maida, am in love with this cake..

  • Renuka October 18, 2013 at 1:42 pm

    Thank you ladies!

    Yes it is just as yumm without sugar or maida..

  • nandoos Kitchen November 5, 2013 at 6:44 pm

    Very inviting. Very healthy usage of wheat instead of maida. Thanks for linking to my event. Looking for more wonderful recipes like this.

    On-going event: Dish it out: coconut and sugar/salt


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