A delicious cake to enjoy with a cup of tea, chai or coffee. I love pears in cake but had gotten a bit bored of making the pear and almond cake which although is without a doubt delicious, but it's fun to try new reciepes. I love the warming spices and addition of caramel in this upside down cake which make it perfect to enjoy during the colder months.
We enjoyed this along with an elaborate afternoon tea on a cold Sunday afternoon and then finished the rest for desert. It's a very moist cake so would keep well for a few days in an airtight container.
I used a 9Inch tin to bake this, which I forgot to grease but you should. As it was a ring tin I placed it onto a baking sheet in case of any leakages.
This was my first time making an upside down cake but something I will definitely be trying again with lots of different fruits.
Ingredients
2 Cups Light Brown Sugar
1/4 Cup of Cold Water
2 Tbsp. Unsalted Butter
1/2 Cup of Stork
2 Eggs
1/2 Cup of Milk
1 1/2 tsp Vanilla Extract
1 1/2 Cups Plain Flour
1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/4 tsp Sea Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 Pears
Method
1.Cream together 1 cup of light brown sugar and the stork
2.Sift together flour, ginger, cinnamon, salt, baking soda and baking powder
3.Whisk together milk, eggs and vanilla
4.Add dry and wet ingredients to cake batter and continue mixing until fully combined for 2-3 minutes
5.In a heavy bottomed saucepan heat remaining 1 cup of brown sugar along with water
6.Allow this to come to the boil then whisk in butter
7. Peel and slice the pears and arrange at the bottom of a cake tin
8.Top with caramel and spread out across the bottom of the pan so all pears are coated
9.Top with cake batter, smooth out
10. Bake for 45 - 50 mins at 170/350/Gas Mark 4
11.Allow to cool in tin for 10 minutes before turning out to a cooling rack
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