Upside down pear cake recipe

We had loads of pears growing in our garden and I couldn’t decide what to make with them. It’s actually the first time in over 20 years this pear tree has produced anything! It’s finally grown enough to become a proper pear tree.

Pear purée seemed like a good thing to make, and fruit purée always goes nicely in cake. I was a bit worried how ugly the topping would turn out since you can’t really arrange pear slices in a pretty way. But, I think it still turned out appetising even if the pears were just thrown on.

IMG_5418

Serves: 8
Preparation time: 15 minutes
Cooking time: 55 minutes

Ingredients

  • 4 pears, sliced
  • 1 tbsp maple syrup
  • 250g self-raising flour
  • 150g caster sugar
  • 1 tsp baking powder
  • 2 tsp mixed spice
  • 150ml milk
  • 50ml oil
  • 1 tsp apple cider vinegar

Instructions

  1. Line a 7×7″ cake tin with parchment paper. Arrange about half of the sliced pears onto the base to makes two layers of pear. Drizzle over the maple syrup and set aside.
  2. To make the pear purée: place the remaining pear slices in a saucepan over medium heat. Cook while stirring and smooshing down occasionally for 12-15 minutes until the pear is soft and has broken down.
  3. Preheat the oven to 180˚C / 350˚F / gas mark 4.
  4. In a large bowl, stir together the flour, sugar, baking powder and mixed spice. Pour in the pear purée, milk, oil and apple cider vinegar and stir gently until well combined.
  5. Pour the cake batter into your cake tin. Bake in the oven for 40 minutes until golden on top and a skewer inserted in the centre comes out clean.
  6. Tip the cake out upsidedown so that the pears are now on top.
  7. Store in an airtight container in the fridge and eat within 3 days. Alternatively, slice and then freeze the cake for up to 1 month.

Nutritional information
Each slice approximately contains:

  • Calories: 290 kcal
  • Fat: 6.9g
  • Carbohydrates: 54.7g
  • Protein: 3.6g

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