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Caramel and Beer Cake

Pear, Salted Caramel and Beer Cake

5 from 3 votes
Servings 8


  • 50 gm butter 2 tablespoons
  • 200 gm sugar 1 cup
  • 60 ml beer 1/4 cup
  • 20 ml lemon Juice 1 T
  • 125 ml water 1/2 cup
  • pinch aof salt


  • 200 gm flour plain (1 1/3 cups) flour
  • 200 gm caster sugar 1 cup
  • 80 gm brown sugar 1/2 cup
  • 150 ml beer
  • 1 Egg
  • 60 ml buttermilk 1/4 cup
  • 100 gm melted butter
  • 1 tsp baking powder
  • 2 whole pears


  • Line a 23 cm (10 inch) cake tin with a removable bottom and spray or grease well. Pre-heat the oven to 170 C / 325 F
  • Peel the pears and cut into 8 ths or similar. Not thin slices, nice chunks. Arrange on the bottom of the tin
  • Put the butter, sugar, lemon juice and beer in to a wide bottomed pot and bring to a simmer. Boil over medium to high heat till it starts to turn golden brown. Make sure it is a nice brown colour before adding the 1/2 cup of water. stir and bring back to the boil before taking off the heat and adding the salt, stir well.
  • Pour enough of the caramel over the pears to cover, you probably wont need all of it . Set aside.
  • Mix the dry ingredients, then add the beer, melted butter, egg and buttermilk and mix well.
  • Pour the batter over the caramel and smooth down. Bake for around 50 minutes or until a skewer inserted into the middle comes out clean.
  • Let the cake sit for 5-10 minutes after you take it out of the oven. Run a sharp knife around the edge carefully and remove removable side of the cake tin. . Turn the cake over onto a plate and remove the cake base, then peel off the baking paper. My second and third attempt were amazing.