I am going through a baking phase...or should I say, craze?! I love this cake because it is a dense drier cake and is perfect served with Greek yoghurt, custard, or cream. Hope you enjoy it too!
Upside down pear cake
2 heaped T honey
2 heaped T treacle sugar
1 large can (425g drained) pear halves
100g butter, softened
110g caster sugar
2 t baking powder
240g cake flour
2 heaped t ground allspice
A pinch of salt
120ml juice from the canned pears
Preheat the oven to 180°C.
Heat the honey and sugar in a small saucepan or in the microwave until the sugar has dissolved.
Prepare a 20cm spring-form tin by lining it with parchment paper. Pour the sugar and honey mixture onto the paper and cut the pear halves into slices. Arrange these around the base of the tin.
Beat the softened butter and caster sugar together until light and fluffy. Add the juice from the canned pears, followed by the flour, baking powder, salt and allspice. Mix well.
Spoon the mixture over the pears and bake in the preheated oven for 50 minutes or until brown. Allow to cool for about 5 minutes in the tin before flipping it over onto a serving plate. Remove the parchment paper.
Serve warm with thick Greek yoghurt.