My first upside down cake, and it was a huge success with the whole family. Totally delicious and super easy to make.
I personally found it a tiny bit too sweet, therefore, I will reduce the amount of caster sugar by less than half even, next time I make this. It is so delicious, that the sweetness of the sugar is not required.
I also ran out of cocoa powder, so mine was not as chocolatey as the recipe.
Ingredients
I personally found it a tiny bit too sweet, therefore, I will reduce the amount of caster sugar by less than half even, next time I make this. It is so delicious, that the sweetness of the sugar is not required.
I also ran out of cocoa powder, so mine was not as chocolatey as the recipe.
Ingredients
- 6 small ripe pears (roughly 600g), peeled, quartered and cored
- 25 g butter, melted
- 30 g caster sugar
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For the sponge
- 60g cocoa powder
- 190g salted butter, softened, plus extra for greasing
- 2 tbsp vegetable or sunflower oil
- 100g low-fat natural yogurt
- 1 tsp vanilla extract
- 200g caster sugar
- 100g light soft brown sugar
- 225g self-raising flour
- 1½ tsp baking powder
- 3 eggs
Method
- Preheat the oven to Gas 4 / 180 degrees
- Bake the pears with the butter and caster sugar in a baking dish for 25 mins.
- In the meantime, whisk the ingredients for the sponge.
- Grease a 20cm round cake tin and line it with nonstick baking paper. Arrange the pears in a circle over the base.
- Pour the sponge mixture over the pears and bake for 1 hour.
- Remove the tin from the oven and let it cool for 10 mins.
- Turn the tin out over a serving plate and serve with cream ( optional ) or vanilla ice cream.
Enjoy.
