Wednesday, 13 August 2008


This recipe is from my friend ST when I was working at the ACCC. Again, yummy and easy to make. Unfortunately, the type of pears that I used made the bottom of the cake look as if it was uncooked. Next time, I might sear it in a bit of butter or torch the top of the cake (now why didn’t I think of that sooner???). I will be trying another upside down cake shortly, this time a pineapple version from my blogging buddy Suhana’s website.

Anyway, apart from the appearance, the cake is very nice and spongy. Maybe you would have a better result (appearance wise) than me.

250 g self raising flour*
125 g butter*
1 tsp vanilla extract*
125 g caster sugar*
150 ml milk*
2 eggs*
Raw sugar
Fresh or tinned pears – drain well if using tinned pears

Heat oven to 180°C.

Combine all * ingredients and beat in mixer for 2 minutes.

Line spring form tin with paper, sprinkle with raw sugar and arrange pears to cover the base of the tin. Pour blended mixture into tin and bake for 30 to 40 mins.


MamaFaMi said...

Hi VG...

Hope all are well with you that side. Just wondering, is this recipe suitable to make into cupcakes? Thanks!

VG said...

Hi Mamafami

All is well here, thank you.Hope the same applies to your family.

I don't see why you/we can't use the recipe to make cup cakes...the texture of the cake is really nice - cross between a sponge and madeira cake. You may need to 'babysit' the cupcakes for the first time to get the baking time and temp right. If you give it a go, let me know how it turns out.