Good Morning! I thought it was time for another new cake recipe from Shivaay Delights! I wanted to treat ourselves as we have been really good with our new healthy found diet. I still used a low fat butter spread which was lovely in this!
So apart from the sugar that I also reduced, the recipe is not extremely fattening!
I love upside down cakes and prefer making the caramel topping in the oven! Saves on washing lol! And the whole house is set off with the brown sugary sweet aroma, followed by the scent of juicy pears being permeated by this buttery caramel!
I wanted to achieve not a sponge cake risen base but more a sponge flan base. By beating the eggs and butter together really achieved this. A very velvety texture on the tongue with sweetness and a little sharpness from the pear provides us with a great combination! My little one thought that the caramel topping was chocolate and it went down even faster! Lol!
Have a wonderful day! Enjoy…what are you cooking today?
Much love D x
For the caramel and topping
3 heaped tbsp dark muscavado sugar
2 tbsp unsalted butter
3-4 small pears, peeled, cored & thinly sliced
For the cake base
200g self raising flour
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp salt
1 tsp vanilla extract
40g light brown sugar
40g caster sugar
2 large eggs
100g butter/low fat butter spread
• Preheat oven to 180°c/350°f. Put the unsalted butter and 3 tablespoons of muscavado sugar in a greased cake tin
• Place in the oven for 8-10 minutes until the sugar has started to melt into the butter. You may need to add a tablespoon of water to the caramel and stir
• Carefully arrange the thin pear slices onto the caramel and set aside
• Whilst the caramel is cooking in the oven. Beat together the butter and eggs together until combined
• Throw in all the dry ingredients plus the milk and vanilla extract, mix well. The batter should be of a drop like consistency, if not then add a little more milk
• Pour in the batter over the pear and caramel, with a spatula level out
• Place in the oven for 35-45 minutes until a skewer comes out clean when poked into the cake
• Leave the cake to rest in the tin for 10 minutes. Slowly invert cake out onto a large dish
Serve warm with a little vanilla ice cream