Upside Down Pear Cake

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.
  • 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


  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.


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