Today I’m going to share a recipe for pear cake that I’ve attempted lately. I have never made an upside down cake before but was suprised at just how easy it was.
First of all, you need to make a caramel. To do this you’ll need:
- 100g brown sugar
- 60g butter
Simply melt the butter in a saucepan over a low heat and then stir in the sugar until it starts to bubble. Pour into a greased cake tin. Peel and slice 2-3 pears into wedges and arrange them over the caramel.
While you make the cake batter, preheat the oven to 180°C. The batter is easy to make and uses:
- 90g butter
- 90g caster sugar
- 2 eggs, beaten
- 175g plain flour
- 1 1/2 teaspoons of baking powder
- 80ml milk
- 1/2 a teaspoon of vanilla extract
First of all, cream the butter and sugar together until it is soft and fluffy, add your eggs and beat softly. Stir in the milk and vanilla extract.
Sift the flour and baking powder into the mixture and beat until smooth. Sifting it in makes sure that the baking powder and flour is distributed more evenly. Pour your mix on top of the pears and bake in your oven for around 35 minutes or until golden brown. Remove the cake and cool for about 10 minutes before sliding a knife around the outside of the cake and tipping it onto a cooling rack. To serve, I added a bit of whipped cream along with a lovely cup of tea. Vanilla ice cream would also go well with it.
Overall, I think this cake was a success, receiving positive comments from those in my household and I can use the recipe with other fruits which is a plus.