I've been doing a crazy amount of preserving lately and, after finding a few local pear trees, ended up with a lot of pears. I'm kind of a nervous preserver - I think all the warnings about sterility and botulism are kind of off-putting. So I've decided to use the jars of pears as quickly as possible. You could use fresh pears in this recipe, but I think preserved pears are really delicious.
I made this recipe the first time when I was sick and needed to fill in the time with my two year old. I figured it had enough ingredients to keep her busy for awhile. I didn't though feel much like eating, so took out a sliver. It was a delicious, moist cake with just the perfect amount of ginger. It feels like an 'adult' cake for me - made for a special morning tea perhaps.
This recipe is also made mainly in a food processor. If you don't have one you could just use a stick blender.
Pear Upside Down Cake
Topping
40g melted butter
1/2 cup brown sugar
2 TBSP Golden Syrup
3 firm ripe pears, peeled, cored and sliced into eighths (I used pears that I had preserved)
Cake mix
2 cups self raising flour
1 tsp baking soda
2 eggs
1 cup natural yoghurt
1/2 cup brown sugar
1/3 cup golden syrup
1/2 cup plain oil
2 tsp ground ginger
Pre-heat oven to 170C. Line a 23cm cake tin with baking paper. For the topping combine the butter, sugar and syrup. Spread over the base of the cake tin. Arrange pear slices over top of the mixture.
In a food processor combine all cake mix ingredients. When smooth (it may take a couple of minutes) pour over the pears and bake for 45-50 mins or until puffed and golden. It is important to test the mixture with a skewer as I found appearances were quite deceptive with this recipe. Rest for ten minutes in the cake tin before inverting onto a serving plate.
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