Pear and Cranberry Upside-Down Cake
Hello Spiced Pears... I had never had any kind of upside-down cake, but this one is absolutely delicious! I prefer the flavour and texture of the whole wheat flour. My whole family loved it too! This elegant dessert combines rich rough structure pastry and sweet pears to make a cake that’s perfect for any occasion.
- plain white flour - 100g
- wholemeal wheat flour - 50g
- caster sugar - 120g
- brown sugar - 120g
- unsalted butter - 170g
- eggs - 2
- pears - 3 (peeled, cored and sliced)
- cranberry sauce - 200g
- baking powder - 2 teaspoons
- ground cinnamon - 1 teaspoon
- ground nutmeg - ½ teaspoon
- ground ginger - ½ teaspoon
- sea salt - a pinch
- almond flakes - 50g (roasted) for garnish
- Preheat the oven to 175°C.
- Add 50g of unsalted butter and brown sugar to the 22cm round springform cake tin (4-5cm deep). Heat in oven until melted, about 3 minutes. Swirl pan to coat bottom with melted butter.
- Arrange the pear slices in a pinwheel pattern. Spread cranberry sauce evenly over the top of the pears, allowing some to fill the gaps. Set aside.
- In a large bowl, beat remaining 120g of butter and caster sugar until light and fluffy. Add the eggs, flours, baking powder, salt and all of the spices.
- Spread batter evenly over the fruit.
- Bake for 50 minutes until well risen, and a skewer inserted into the centre of a cake comes out clean.
- Remove cake from oven and allow to cool in the pan for 20 minutes, then prepare to turn it out.
- Place the serving plate on top of the tin and turn it over with one quick flip. Decorate with roasted almonds. Serve cold or hot with ice cream or whipped cream. It is also very good for breakfast the day after!