Upside Down Pear Cake

Foolproof recipe for a moist, flavorful, elegant and really easy Upside Down Pear Cake. Pears can be substituted with plums, apples or berries as well.

Course Desserts

Cuisine British

Prep Time 5

Cook Time 1

Total Time 1 5

Servings Portions

Calories 1042kcal

Author Richa

Equipment

Oven

Ingredients

For the topping

5 - 6 tablespoons Brown Sugar
8 - 10 Pear slices

For the cake

1 teaspoon Butter for greasing the tin
2 cups All purpose flour 256 g
4 teaspoons Baking Powder
Zest of a large Lemon
¾ cup Granulated White Sugar 150 g
½ cup Oil 120 ml
2 Eggs
¾ cup Buttermilk

Metric - US Customary

Instructions

Pre-heat your oven to 180 C.
Grease the pan with butter and sprinkle the brown sugar evenly on the base. Arrange the fruit in an even layer on top of the sugar.
In a medium bowl, whisk together flour, baking powder and lemon zest.
In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in eggs one at a time.
Add the flour mixture to the wet ingredients alternating with buttermilk, and starting and ending with flour mixture. Beat until smooth.
Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown.
Let the cake rest in the tin for 10-15 minutes before taking it out.

Notes

Alternately you can also use plums, apples or berries instead of pears.

Nutrition