About this recipe:This upside-down cake is simple to make and tastes delicious. A caramel sauce is topped with pears and a light sponge mixture, before being baked. Invert, slice and serve with ice cream or cream.
100g dark brown soft sugar
2 pears, peeled and sliced into wedges
90g caster sugar
2 eggs, beaten
175g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease a cake tin.
Melt the butter in a saucepan, stir in dark brown soft sugar over low heat until it bubbles. Pour into cake tin. Arrange pears over caramel sauce.
Cream together butter and caster sugar until soft and fluffy. Add eggs and beat softly. Stir in milk and vanilla extract.
Sift flour and baking powder into the mix and beat until smooth. Pour onto pears and bake 35 minutes or until golden brown.
Remove cake and cool for 10 minutes, then slide a knife around the cake; invert onto a wire wrack.