Classic Pear Upside Down Cake

I can remember my mum making pineapple upside down cake when I was little. I’m not sure why I remember this specifically so well, as I’m not sure it was a regular occurrence and it’s not something I’ve had in adulthood or tried to make myself. Yet it sticks in my mind. It all came flooding back a few weeks ago when I saw a recipe in a magazine for a fancier take on the old classic. I think chocolate was involved, which can never be bad. I’ve been planning to make a Classic Pear Upside Down Cake for a few weeks, but with all the Christmas bakes and yummy warming meals I’ve been trying there just hasn’t been time.

Slice of Classic Pear Upside Down Cake

So, when I noticed some pears we had in the fruit bowl were starting to soften, I knew it was time to have a go at a proper striped back Classic Pear Upside Down Cake. No extras or fancy bits, just a super simple upside down cake.

I was actually quite surprised by how nice it was. Sticky, fruity and very very moreish. I think I could have possibly eaten the whole thing in one go. It’s quite light, as it’s basically just fruit and sponge, but so sweet and refreshing. Sometimes I think simple recipes are the best. They really let the flavours shine. This Classic Pear Upside Down Cake is just that. The flavour does the talking.

Ingredients

For the Topping

  • 50g Light brown sugar
  • 50g Butter
  • 3 Pears – Peeled, cored and sliced

For the Base

  • 100g Caster sugar
  • 100g Butter
  • 2 Eggs
  • 1tsp Vanilla extract
  • 100g Self raising flour
  • 1tsp Baking powder
  • Pinch salt

Classic Pear Upside Down Cake Ingredients

It’s also useful if you’ve got a loose bottomed cake tin. I always think it’s easier to bake if the bottom comes out and buy all of my tins like this!

Method

Preheat the oven to 160 degrees.

For the base, cream together the butter and caster sugar until the mixture is light and creamy. Spread this around the bottom of the pan, and up the sides a little. I do this with my fingers. It’s easier to spread and feels nice!

Butter in tin

Once you’ve done this, sit the pear slices on top, covering as much of the bottom as you can but don’t worry about gaps.

Pears in tin

Set this to one side while you make the cake mix.

Cream together the butter and sugar in the bowl. Add the vanilla essence and stir in well. Add the eggs, one at a time, mixing thoroughly.

eggs and sugar

Sift in the flour, salt and baking powder and fold together. I didn’t think this looked like enough mix and was tempted to do more. But, it is. The sponge rises, and it’s not meant to be a thick sponge anyway.

Cake mix in tin

Bake in the oven for 35 minutes.

Base of cake

When your Classic Pear Upside Down Cake is baked, leave on the side in the tin for 5 minutes before tipping out. If you use a tin like mine, open the side of the tin and remove, place a plate on to the cake and tip. The base of the tin should come off easily, and you’re left with a gorgeous pear topped cake! Pear Upside Down Cake

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Classic Pear Upside Down Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
45 mins
 

Super Simple and classic fruity cake!

Course: Dessert
Cuisine: British
Servings: 10 Slices
Calories: 300 kcal
Author: Donna
Ingredients
For the Topping
  • 50g Light brown sugar
  • 50g Butter
  • 3 Pears cored, peeled and sliced
For the Base
  • 100g Caster sugar
  • 100g Butter
  • 2 Eggs
  • 1tsp Vanilla extract
  • 100g Self raising flour
  • 1tsp Baking powder
  • Pinch salt
Method
  1. Preheat the oven to 160 degrees
  2. Cream together the butter and brown sugar until fluffy
  3. Spread around the base and sides of a 9inch loose bottomed cake tin
  4. Place the pear slices on top carefully, covering as much as you can
  5. Set to one side
  6. Cream together the butter and caster sugar
  7. Add the eggs and vanilla and mix in well
  8. Sift in the flour, baking powder and salt
  9. Fold in
  10. Tip over the pear, spreading evenly
  11. Bake in the oven for 35 minutes
  12. Leave to cool in the tin for 5 minutes
  13. Remove from the tin, tipping so the pear is on top of the cake
Recipe Notes

I bake my cake in an 8" tin. 

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