Upside-down almond & pear cake

Pear‘s are a wonderful fruit and so tasty to cook with.

Ingredients (serves 6)
180g brown sugar
270g unsalted butter, softened
4 ripe pears (such as beurre bosc), peeled, cored, cut into 2cm-thick slices
300g caster sugar
3 eggs
1 2/3 cups (250g) plain flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
80g almond meal
1 cup (250ml) buttermilk
Thick cream, to serve

Preheat oven to 180°C (not fan-forced).

Grease and line base of a 26cm cake pan with baking paper. Sprinkle brown sugar over base. Melt 100g butter and pour over brown sugar. Top with overlapping pear slices. Place remaining butter and caster sugar in bowl of electric mixer, beat for 5 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and spices, fold into egg mixture with almond meal. Stir in buttermilk, then mix to form a smooth batter. Carefully spread over pears.

Place pan on a baking tray, cook for 1 hour and 20 minutes.

Cover loosely with foil if cake begins to brown too quickly. Remove and cool for 30 minutes. Run a knife around sides of pan and carefully invert onto a plate.

Serve with thick cream or some of Sally Mc Nally‘s caramel sauce.


 Receipe courtesy -