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Pear and Gingerbread Upside Down Cake
You will need:
For the topping:
- 50g unsalted butter
- 75-100g soft brown sugar
- 4 ripe pears (peeled & halved) or medium tin drained
For the cake:
- 100g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 tsps cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- 1 beaten egg
- 110ml soured milk (add few drops of lemon juice)
- 100g soft brown sugar
- 75 g black treacle
- 50g unsalted butter
Method:
- Mix butter and sugar and beat for 2 mins with a wooden spoon or electric whisk until creamy.
- Spread this all over the base of your tin. (I used Nordic Ware Heritage Bundt Pan, but you could use any large tin)
- Arrange pears round side up, around the base, pressing them into the butter-sugar mixture.
- Set oven Gas 4-5.
- Mix sifted flour, bicarb, salt, spices in a large bowl until fully combined.
- Mix together the egg & soured milk in a jug.
- Melt the butter in a saucepan and add the sugar and treacle, mixing til fully combined and the sugar is dissolved.
- Once the mixture is cool, add egg & milk to this. Beat until thoroughly mixed.
- Add all the liquid ingredients to the flour, bicarb, salt & spices and mix well until smooth.
- Pour mixture over the pears. (Do not worry if it looks like a very small amount of mix, this cake should rise very well)
- Bake for 40-50 mins, until a skewer comes out clean.
- Turn the cake out while still hot, otherwise the sugar/butter topping will set hard and it will become stuck.
As this is a very rich and sweet cake, I think it is best served with creme fraiche, to provide a slight sharpness. You could also serve with natural yogurt for the same effect.
Love, Chloe xx
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