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*
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.