There were some sad looking small pears in my fruit bowl. They had been there for a while but somehow they hadn't ripened. Some people prefer crunchy pears to soft and sweet ones, but I thought it was time to do something about them. So here it is. "Pear caramel upside down cake" It's a simple cake, but it turned out rather pretty, so I decided to put this in my new post. I hope this inspires your Easter baking.
Ingredients (for 19cm round cake tin)
- 5 oz selfraising flour
- 5 oz caster sugar
- 5 oz butter or low-fat spread
- 1 tsp baking powder
- 1 large egg
- 2 Tbsp milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 small pears
- for caramel: 3 oz granulated sugar + 3 Tbsp water
Method
To make the caramel sauce:
Place the granulated sugar and water into a stainless steel pan.
Stir over a low heat until the sugar has dissolved and there are no granules.
Remove the spoon and increase the heat.
Boil until a golden straw colour and immediately pour into a tin.
- Preheat oven to 180 °C.
- Place chopped pears in the cake tin when the caramel is cool and set.
- Put all ingredients (butter, sugar, flour, lemon juice, vanilla, eggs and milk) in a bowl.
- Mix with electric whisk.
- Pour the mixture on top of the pears.
- Bake in a pre-heated oven for about 40 minutes. When the cake cools down turn the cake tin upside down.