Impressive, easy to make and absolutely delicious, this upside down caramel pear cake is the perfect cake for your after your Sunday roast - or, serve it up at a party. Delish! All you need is a little bit of double cream to finish it off.
- 100g dark brown sugar
- 60g butter
- 2 pears, peeled, cored and sliced into eighths
- 175g plain flour
- 90g caster sugar
- 90g butter
- 2 eggs
- 80ml milk
- 1 tsp. vanilla
- 1 1/2 tsp. baking powder
Preheat the oven to 180C. Grease a cake tin really, really well.
Heat 60g butter in a saucepan. Once melted, add the sugar and stir until dissolved. Cook until the sauce bubbles and then pour into the bottom of the cake tin. Arrange the pear slices into a pretty pattern over the top of the sauce.
Beat together the sugar and butter. Gradually beat in the eggs, one at a time and sift in the flour and baking powder. Stir well, then stir in the vanilla and gradually mix in the milk. Pour over the top of the caramel and pears and bake in the preheated oven for 35-45 minutes, or until the cake is set all the way through.
Cool for 10 minutes, then carefully turn out onto a wire rack to cool completely.