Pear Upside-Down cake
We’re going on a pear hunt… We’re going to get a big one, We’re not scared! Well, actually, we’re going on a pear tree hunt. Penny (9) and Louis (4) love pears and think it’s a very exciting prospect that we might be able to grow our own.
- 50 g caster sugar
- 50 g butter
- 1 tbsp dark rum
- 2 pears large and ripe but still firm
- 2 free-range eggs lightly beaten
- 125 g soft butter
- 125 g caster sugar
- 125 g plain flour
- 1 tbsp baking powder
- 1 tbsp ground ginger
- 1 tbsp allspice
Grease a 20cm springform cake tin and line with baking parchment. Preheat the oven to 180 degrees celcius.For step one, slowly melt the sugar and butter together in a heavy-bottomed saucepan. Add the rum. Cool for a bit. Core and peel the pears and cut into quarters. Divide each quarter into four long, fine slices. Coat the pear in the syrup and place in a fan shape on the bottom of the cake tin.
For the batter, sieve the flour, baking powder and spices into a bowl. In a large bowl, using a wooden spoon, beat together the softened butter and sugar and add the eggs, throwing in a spoonful of flour or two to prevent curdling. Add the dry ingredients and mix to a smooth batter. Gently spoon into the cake tin, over the pear, and smooth.
Bake for 30-40 minutes (all ovens differ) until risen and golden. When cooked, wearing oven gloves, place a dinner plate over the top, unfasten the springform side and gently turn the cake over. Don’t hang about too long as the juices will caramelise and the cake will stick to the tin.Serve while hot with custard or vanilla ice cream.