Upside-down pear cake

August 8, 2011 (Last Updated: January 11, 2019)
Upside-down pear cake recipe

Upside-down pear cake is just heavenly. Light, sweet and fruity, this dessert has it all. The delicate flavours make it especially perfect for a teatime treat.

Upside-down pear cake

Serves: Makes 1 cake
Cooking Time: 1 hr 50 mins

Ingredients

  • 100g (½ cup) sugar, plus extra for sprinkling
  • 2 x 400g tins baby pears, drained
  • 1 large egg
  • 1,5 litres milk
  • 5ml (1 tsp) bicarbonate of soda
  • 120g (½ cup) butter
  • 100ml honey
  • 220g “00” flour
  • pinch of salt
  • castor sugar, for dusting

Instructions

1

Preheat the oven to 180°C.

2

Lightly butter a 26cm springform cake tin and sprinkle all over with a little of the sugar. Arrange the pears at the bottom of the tin.

3

In a mixing bowl, beat the egg with the milk and bicarbonate of soda and set aside.

4

In a saucepan, melt the butter and honey over very low heat and set aside.

5

Sift the flour and salt into a large mixing bowl. Add the egg mixture, the butter mixture and the remaining sugar and beat well with a hand-held electric mixer.

6

Pour the batter over the pears and bake for about 50 minutes. Leave to cool completely then refrigerate for about 30 minutes. The cake will be very soft before refrigerating.

7

Serve dusted with the castor sugar, with whipped cream if desired.

Notes

To drink: Ken Forrester "T" Noble Late Harvest Chenin Blanc.

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