Caramelised fruit and yoghurt cake

No Salty is a new recipes site that I like to browse when I want to be inspired by Hungarian foodies. Since discovering this site, I have been bookmarking lots of recipes as the food photos are so enticing!

Here's a recipe that I've tried recently

Caramelised pears and yoghurt cake
Ingredients
For Caramelising
5 pears
150gm sugar

For the cake
2 eggs
a pinch of salt
150ml sugar
1 sachet vanilla sugar
200ml yoghurt
150ml oil
300ml flour
1 sachet baking powder

Method
1) Pre-heat oven at 170°c

2) Make a light caramel from 150gm sugar. Pour the caramel onto a lightly greased baking dish (I used 18cm round cake tin). Then place cut pears onto caramel.

3) Whisk together eggs and the sugars with a pinch of salt until smooth. Next add in yoghurt and oil. Finally add-in flour (mixed earlier with the baking powder) gradually until everything is incorporated.

4) Pour cake batter onto caramel and fruit. Bake for 35-40 mins. until skewers came out clean.



Notes
I've used peaches instead of pears. As you can see I wasn't patient enough to caramelise the sugar into a deeper shade. The result was more like syrup.

The baked cake was moist and sweet. Too sweet despite that I have reduced the amount of sugar. Next time I will use a bigger cake tin as I think the batter was a little thick and in result the cake was too moist.



Since I have another tub of yoghurt and opened jar of sour cherries in the fridge, I decided to bake the cake again the next day! This time I've halved the recipe. I skipped the caramelisation process but instead sprinkled some light brown sugar on my greased cake tin. The rest just followed the recipe above.

I like the sour cherry version more plus as this version is halved the orig. recipe, the cake portion is more balance in my opinion. The tartness of the cherries is a good contrast to the sweetness.