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

• 6 small ripe pears (roughly 600g), peeled, quartered and cored
• 25 g butter, melted
• 30 g caster sugar

• 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

1. Preheat the oven to Gas 4 / 180 degrees
2. Bake the pears with the butter and caster sugar in a baking dish for 25 mins.
3. In the meantime, whisk the ingredients for the sponge.
4. Grease a 20cm round cake tin and line it with nonstick baking paper. Arrange the pears in a circle over the base.
5. Pour the sponge mixture over the pears and bake for 1 hour.
6. Remove the tin from the oven and let it cool for 10 mins.
7. Turn the tin out over a serving plate and serve with cream ( optional ) or vanilla ice cream.

Enjoy.