Now, I know some of you are wondering “what is an upside down cake?” Well, an upside down cake is a cake baked in a pan with it’s topping at the bottom of the pan. Once the cake is baked you flip the cake tin and remove it leaving the cake that side up. Usually you would bake the cake with a topping of sliced fruits which hopefully will leave the cake looking very impressive.
Upside down cakes are great for using up fruit that has started to soften and you can be happy knowing that your family is not only eating cake, but they are eating fruit as well.
This recipe can be cooked in a single cake tin, and if you have one I would use a cake tin with a removable bottom.
Prep: 10 mins
Cook: 45 mins
- 1 cup white sugar
- 1/3 cup water
- 3 pears (peeled, cored and cut into thick slices or quarters)
- 2 eggs
- 1/3 cup brown sugar
- 1 tsp vanilla essence
- 100 g melted butter
- 1 cup SR flour
- Preheat oven to 190C.
- Grease a 20cm round cake tin and line with baking paper.
- Combine the white sugar and water in a saucepan and heat over medium low heat until the sugar dissolves. Increase the heat and continue cooking until the liquid is a light caramel colour. Pour this liquid into the bottom of your cake tin and swirl it around so the bottom of the tin is covered.
- Arrange the pears on the bottom of the tin, in any pattern you like.
- Beat together the eggs, brown sugar and vanilla.
- Add the melted butter and mix in the flour.
- Being careful not to move your pieces of pear, gently place spoonfuls of the cake mixture into the tin and spread it out.
- Bake for 30-40 minutes or until a skewer comes out clean.
- While the cake is still hot, turn it out onto a plate.