UPSIDE DOWN PEAR CAKE
This cake is easy to make and looks divine. The sticky brown caramel glazes the pears and seeps into the cake, making it moist and delicious. Serve warm from the oven with vanilla ice cream for a decadent dessert.
1 cup sugar
1/3 cup water
3 firm pears
2 large eggs
1/3 cup raw sugar
½ tsp vanilla essence
zest of one orange
zest of one lemon
100g unsalted butter, melted
1 cup self-raising flour
Preheat oven to 170C fan-forced (190C conventional).
Grease a 20cm cake tin with removable base and line the bottom with baking paper.
Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat and cook until the liquid is a light caramel colour. Pour into the tin and swirl around to cover the base.
Peel, core and quarter the pears. Arrange on top of the caramel, with the points facing towards the centre.
Beat the eggs with the raw sugar, vanilla, orange and lemon zest. Add melted butter. Mix in flour. Place spoonfuls of the batter over the top of the pears and gently spread, so as not to disturb the pears.
Bake in oven for 30-40 minutes or until the cake is set in the centre. Remove from oven and turn out onto a plate whilst the cake is still hot.
Caroline is a food stylist based in Melbourne. She develops, tests and write recipes for clients and established The Laneway Food Studio in 2016 a specialist food photography studio. You can follow her on Instagram @carolinevelik