- 100g unsalted butter
- 100g caster sugar
- 100g self raising flour
- teaspoon of baking powder
- teaspoon of vanilla extract (essense is ok!)
- 2 really good free range farm eggs
- A good squeeze of golden syrup
- One pear, and a glace cherry
- Put your oven on to preheat, gas mark 6
- Grease a 6" round tin with a fixed bottom, and line the base with greaseproof paper
- Peel the pear and cut into thin slices, arranging in the bottom of the tin. Put the glace cherry in the middle. Drizzle just a couple of table spoons of golden syrup over, mostly around the outside edges.
- In a large mixing bowl, cream together the butter and sugar. Beat with an electric mixer if you're a wimp like me, until the mixture becomes lighter in colour.
- Add the eggs and beat again until it reaches the consistency where if you drizzle a bit of the mix over the top it stays there like a ribbon for a few moments.
- Sift in the flour and baking powder and add the vanilla and fold it all together gently.
- Carefully spread the cake mix over your pear slices and pop the cake straight in the oven in the centre. It should take approximately 20 minutes to cook but the best way I think of testing (the springy touch test doesn't always work on upsidedown cakes as the centre at the bottom can be raw in a little pocket between the fruit) is to poke a piece of raw spaghetti in. If it comes out clean the cake is cooked. The spaghetti seems to leave less of a hole than a skewer which would be the alternative.
- Run a knife around the outside edges and carefully turn the tin up onto a serving plate. While it's still hot, drizzle some more syrup over the top til it's all covered. Fend off any teenagers and husbands and serve with a big dollop of ice cream and/or cream!
Hope you like it - would love to see any photos if you have a bash at it yourself! Share them with me on facebook - www.facebook.com/littlefloatingcrafto
Happy cake day floaty peeps!