Iris Windsor
Pear Upside Down Cake
Updated: Jan 20
Pears are plentiful at the moment. They are cheap, crisp and delicious
It's a good time to make this beautiful cake
Our photo was beautifully edited by Ashlee
Pear Upside Down Cake
Ingredients
180g brown sugar
270g unsalted butter, softened
4 ripe pears (such as beurre bosc), peeled, cored, cut into 2cm-thick slices
300g caster sugar
3 eggs
1 2/3 cups (250g) plain flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
80g almond meal
1 cup (250ml) buttermilk
Thick cream, to serve
Method
Preheat oven to 180°C (170C fan-forced).
Grease and line base of a 26cm cake pan with baking paper.
Sprinkle brown sugar over base.
Melt 100g butter and pour over brown sugar.
Top with overlapping pear slices.
Place remaining butter and caster sugar in the bowl of an electric mixer
Beat for 5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder and spices
Fold into egg mixture with almond meal.
Stir in buttermilk, then mix to form a smooth batter.
Carefully spread over pears.
Place pan on a baking tray, cook for 1 hour and 20 minutes.
Cover loosely with foil if cake begins to brown too quickly.
Remove and cool for 30 minutes.
Run a knife around sides of the pan and carefully invert onto a plate.
Serve with thick cream, custard or icecream
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