Upside Down Asian Pear Honey Yogurt Cake

One of the most popular cakes in Portugal is probably the Yogurt Cake… you may ask why… the ingredients are simple, the recipe is easy… but elegance and the flavor is tremendous!

Plain or fruit flavors yogurt will work… the more classic recipe will use the plain yogurt and using the yogurt cup as a measuring cup the cake come together in harmony… up to two yogurt cups of sugar, two yogurt cups of flour, 3 to 5 eggs and a full cup of oil! Add your imagination and you have your own Yogurt Cake!

I have not done this cake for a while… a few years by now… but with the big help and excitement of my little Sous-Chef we made our own version… we grabbed a few Asian Pears , mixed some Honey Greek Yogurt and voilà!

This is a great recipe to bring the kids to the kitchen with you! I believe this is one of the reason why the recipe is so popular…

It is excellent for a relax weekend breakfast with fragrant cup of coffee or for mid-afternoon tea time!

Upside Down Pearapple Honey Yogurt Cake DSCN4899DSCN4897


1 cup (250g) of Honey Greek Yogurt – or any flavor that you like best or any regular yogurt (any yogurt will do it)

3 eggs

1 and 1/2 cups of Sugar

2 cups of flour

1/2 cup of butter – (alternative: Vegetable oil)

1 teaspoon of pure vanilla extract (option)

1/2 teaspoon of cinnamon (option)

1/2 teaspoon of ONO Hawaiian Seasoning or salt (option)

1 to 2 Asian Pears

Step by Step:

Set the oven for 350F.

Grease and flour the pan that you would like to use (a loan pan, a round pan…).

note: To avoid the fruit to get stick to the bottom of the pan you can add for parchment paper in the bottom of the pan well-greased. You can sprinkle some sugar on the side that will be in contact with the fruit.

Mix the yogurt, the eggs and the butter and mix well.

Add sugar and the flour and mix well. you will have a creamy looking batter.

Add the vanilla, cinnamon and ONO Hawaiian Seasoning or salt and mix gently until all ingredients are well incorporated.

Peeled and core the Asian Pear and slice them lengthwise and arrange them in the pan.

Bake for 25 to 30 minutes. To test if the cake is done using a toothpick (I like to use a thin Bamboo skewer) –  stick the toothpick in the middle of the cake, if the toothpick comes out clean… your cake is ready but if you have a gooey batter  then bake for additional time.

Once the cake is ready, let it cool down for a few minutes and take the cake of the pan (remove parchment paper if used) and serve warm or cold!


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