Caramelised pear upside down cake

Chef: Rachel Allen
Prep: 10 mins
Cook: 40 mins
Caramelised pear upside down cake

75g butter

125g brown sugar

4 pears, about 375g

150g plain flour

2tsp ground cinnamon

1tsp bicarbonate of soda

½tsp salt

175g caster sugar

4 eggs

100ml (3½fl oz) sunflower oil

1tsp finely grated orange zest

Preheat the oven to 180°C/fan 160°C/gas 4. Melt the butter in a 26cm (10½in) diameter ovenproof frying pan over a low heat, then sprinkle over the brown sugar. 

Grate one pear, including the skin (avoiding the pips and core), and set aside. Peel and core the remaining three pears, slice into quarters and arrange in a spiral pattern in the bottom of the pan, cut side down. Sift the flour, cinnamon, bicarbonate of soda and salt into a bowl and mix in the caster sugar. 

Whisk the eggs, sunflower oil, orange zest and grated pear, then add to the dry ingredients, whisking to combine. Pour the batter into the frying pan, then bake for 40 minutes or until a skewer comes out clean. Cool on a wire rack for 5 minutes, then place a plate on top and carefully turn the cake upside down and out onto the plate. Serve warm.

Serves
8

Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Flour, Fruit

Recipe Type
Cakes & Baking, Dessert, Entertaining

Special Info
Vegetarian

Level of Difficulty
Easy

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